Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 C. milk
2 C. light cream
1 1/2 Pt. shucked oysters with juice
1/3 C. butter
2 Tsp. salt
1/8 Tsp. white pepper
1 Pinch nutmeg
Scald the milk and cream in a saucepan; keep hot.
Examine the oysters for bits of shell. Drain, strain and
reserve the juice. Melt the butter in saucepan and add oysters
and juice. Cook until the edges of the oysters begin to
ruffle. Add oysters and liquid to scalded milk. Add seasonings.
Serve at once in soup dishes.
