For two days in a row, my husband, Rock, came home with a couple of pints of freshly shucked oysters. He had a hankering for oysters poached in a mixture of onions, garlic, parsley and oyster liquor ...

1. Melt butter, stir in flour until smooth. Cook, while stirring constantly until flour begins to brown slightly. Stir in onions and celery. Cook until vegetables are tender. 2. Stir in the oyster ...

Yields 8 bowls or 16 cups. Recipe developed by chef and restaurateur Warren LeRuth in the 1960s is in “Louisiana’s Tables: A Culinary Heritage Tour” by Jyl Benson (Savory House Press, Nov. 10, 2017).