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