3 tb Butter 1/8 c Onions, green, chopped 8 oz Oysters 1 1/2 c Oyster water 1/2 ts Thyme 1/2 ts Oregano 1/2 ts Basil 1 ea Garlic clove 2 tb Butter 2 tb Flour 1 c Cream, heavy Salt (to taste) Pepper (to taste) Saute the green onions in butter until they're soft then add oysters, oyster water, thyme, oregano, basil and garlic. Stir gently. Make a roux from the butter and flour and add to the above mixture. Simmer this sauce for 5 minutes and then remove it from fire. Add the cream to the sauce and keep the mixture warm. Season with salt and pepper to taste. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans