Categories: Dips 
      Yield: 8 servings 
  
    1/4 c  UNBLEACHED WHITE FLOUR 
    1/4 c  OIL 
      4 ea SHALLOTS (FINELY CHOPPED) 
      2 ea RIBS CELERY (FINELY CHOPPED) 
  1 1/2 lb FRESH MUSHROOMS (CLEANED AND 
     24 ea FRESH, SHUCKED OYSTERS (IN A 
    1/2 c  OYSTER LIQUOR (FROM JAR) 
      1 ea CLOVE GARLIC (FINELY CHOPPED 
      1 t  FRESH PARSLEY (CHOPPED) 
    1/2 t  BLACK PEPPER 
    1/2 t  SALT 
      1 lb CHIPS OR CRACKERS 
  
       In a large, heavy skillet, make a roux by heating flour and oil 
       over a medium flame. Mix thoroughly and stir constantly. Mixture 
       should bubble slowly. Let cook a few minutes until light brown. 
       Add shallots and celery. 
       Cook on a medium flame for about 10 minutes or until celery is 
       soft. Add mushrooms, oysters, oyster liquor, and garlic. Cook 
       slowly, uncovered, until mushrooms become tender and sauce 
       thickens, about 15 to 20 minutes. Add parsley, pepper, and salt. 
       Stir well. Serve hot with crackers, chips, or raw vegetables. 
       Yields 3 cups.