Title: Oyster Sauce for Baked Fish
Categories: Sauce Shellfish
Yield: 1 Servings

1	ts	Parsley, minced
2	tb	Butter
2	tb	Flour
1	pt	Milk and oyster liquor
1	ts	Onion, minced
1/2	pt	Oysters, drained
1/2	c	Cream
		Salt & pepper to taste

Parboil the oysters. Mix oyster liquor and milk. Cook flour in butter to make a roux. Add oyster liquor and milk. When smooth add cream. Stir in oysters, season and serve hot. Use as hot sauce for baked black drum, redfish, sheepshead.

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