|Large oysters||24 (Use Fresh Ones)|
|Water||1 Cup (16 tbs) (Use Scant Amount)|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Finely chopped parsley||2 Tablespoon|
1 Open the oysters, retain their juice but discard the shells. Soak the oysters in the water and their juice. Peel and finely chop the onions.
2 Heat 3 tablespoons butter in a pan. Add the onions and saute slowly until they are just beginning to brown. Add the flour and stir with a wooden spoon for 3 minutes. Add one-third of the milk, stir again and cook for 2 minutes.
3 Drain the oysters, keeping the liquid in which they were soaked, and cut them into small pieces.
4 Mix the onion sauce with the rest of the milk and the soaking liquid in a double boiler. Season with salt and pepper to taste.
5 Add the oysters to the pan and leave 20 minutes over low heat, taking care the mixture does not boil. Add the chopped parsley.
6 Just before serving, stir in the rest of the butter and the paprika. Serve at once