1 pint milk ( 2 cups)
1/2 cup cream ( 20% butterfat)
1/4 cup butter
1 pint oysters (with juice)
1 tsp. salt
Pepper to taste
Heat milk and cream to scalding. Just before serving, melt butter in saucepan, add oysters and oyster juice. Cool
gently just until oyster edges curl. Add to the scalded milk and cream. Season with salt and pepper.
Serve immediately with oyster crackers. Serves 4.