Name: Oyster Sauce
Ingredients: 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 Garlic clove; 2 tb Butter; 2 tb Flour; 1 c Cream, heavy; Salt (to taste); Pepper (to taste)

The fact is, the higher up we find ourselves in terms of power, influence, and wealth – the more people look up to us – the more vulnerable we are to pride and self-deceit, and the more prone we are to be blind to our spiritual needs and deficiencies. Once we are established in a position of influence, we have a reputation to maintain. We have a lot to lose if we get honest about our real spiritual needs. For most of us, the subtle encroachment of pride is more dangerous, and more likely to render us useless to God and others, than any other kind of failure.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	New Orleans	Sauces, Seafood, Masterchefs, Norleans, Pal	4	Servings

INGREDIENTS

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		Garlic clove
2	tb	Butter
2	tb	Flour
1	c	Cream, heavy
		Salt (to taste)
		Pepper (to taste)

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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