Clean and pick over oysters, reserving liquor, setting
aside soft portions, and chopping gills and tough muscles.
Cook White Stock, bread crumbs, reserved liquor, chopped
oyster, onion, celery, parsley, and bay leaf thirty minutes.
Rub through a sieve, bring to boiling-point, and bind with
butter and flour cooked together. Add milk, soft portion
of oysters, and salt and pepper to taste.