1 qt. oysters
2 c. milk
1 c. evaporated milk
4 tsp. butter
2 shallots, chopped fine
1 tbsp. flour

Scald milk. Drain oysters. They may be used whole or cut in pieces. Melt butter and simmer oysters in it until edges curl. Remove oysters and blend flour into butter; but Do Not Brown. Gradually add milk (the way you would make a white sauce), but continue adding milk to make soup. Boil for just 1 minute. Add cream, shallots and salt and pepper to taste. Heat thoroughly, but do not allow to boil again.