stick plus 2 tbsp butter (6 tbsp)
cup chopped onions
oysters, shucked and drained, with ¼ cup oyster liquor reserved
tsp freshly ground black pepper
tbsp chopped parsley
cup chopped green onions
tbsp chopped garlic
Melt 4 tbsp butter in skillet over medium-high heat. Add the flour and cook, stirring constantly for 3 to 5 minutes to make a blond roux, the color of sandpaper. Add the onions and cook for 2 minutes. Add the milk, oyster liquor, salt, cayenne, and black pepper and bring to a gentle boil. Stir constantly for 3 to 4 minutes, or until the mixture thickens slightly. Add the parsley, green onions, garlic, and oysters. Bring to a gentle boil and cook until the edges of the oysters curl, 3 to 4 minutes. Cut the remaining 2 tbsp of butter into chips and add to the stew. When melted remove from heat and serve immediately.