1 Pt. fresh, shucked oysters in liqueur
6 scallions
1 rib celery
2 sprigs of fresh parsley
1 Qt. whole milk
1 stick butter
4 Tbsp. flour
1 Tbsp. White Worcestershire sauce
Croutons

• Chop celery and whites of scallions fine.
• Slice scallion greens lengthwise, then cut crosswise into one inch lengths
• Scald milk, then keep warm.
• Melt butter in skillet, mix flour in with flat whisk and sauté the chopped veggies until soft
• Drain oysters and add liqueur to the veggies. Bring to a simmer, then add scalded milk. Be sure the flour is well incorporated. Then simmer till mixture has thickened (about 4-5 minutes--be sure the flour is cooked.)
• Add scallion greens, then the oysters and cook only until the oyster lips curl a little.
• Add salt and pepper to taste, Worcestershire sauce and top with croutons and lightly chopped parsley. Serve immediately.

2 Tbsp. good dry vermouth adds considerably, in my opinion. Add after cooking.