1 pt. milk
1/2 c. cream (20% butterfat)
1/4 c. butter
1 pt. oysters (with liquor)
1 tsp. salt
Dash of pepper

Heat milk and cream to scalding. Just before serving, melt butter in saucepan; add oysters and oyster liquor. Cook gently just until oyster edges curl. Add to scalded milk and cream. Season with salt and pepper; serve immediately with oyster crackers. 4 servings.