Preheat the oven to 400 degrees F.

In a skillet melt the butter and whisk in the flour. Cook, stirring, until a blond roux is formed, about 4 minutes. Add the shallots, celery, and garlic and cook until vegetables are softened, about 4 minutes. Place the oyster liquor in a measuring cup and add enough chicken or seafood stock to bring the volume up to 1 cup. Add the liquid mixture to the roux along with the bay leaves, thyme, Essence, salt, and cayenne pepper, and cook, stirring, until mixture thickens, about 4 minutes. Add the heavy cream, parsley and green onions and cook for 3 minutes. (The mixture should be thick and tight.) Add the oysters and cook, stirring, just until the edges begin to curl, 3 to 4 minutes. Set mixture aside and allow to cool slightly while you bake the puff pastry shells. (Remove thyme sprigs and bay leaves before filling shells.)

Place the pastry shells on a baking sheet and bake according to package directions until light golden brown. Remove from the oven, lower temperature to 350 degrees F, and set shells aside to cool. Once they have cooled, remove the caps and any inner bready part of the shells, so that the shells are now ready to accept the filling. Divide the oyster filling evenly among the shells and return to the oven. Bake until filling is bubbly, 20 to 25 minutes.

Remove from the oven and serve while hot.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.