3 pt. fresh oysters, available in a jar at butcher shop
4 c. heavy cream
2 c. milk
Salt, pepper, Tabasco & lemon juice to taste
6 tbsp. butter
1/2 c. chopped parsley

In a soup pot, cover the oysters and any packing liquid with the cream and milk. For best results, allow the mixture to set a while before cooking. When ready to cook, bring the soup to the slightest simmer. Season with salt, pepper and a few drops of Tabasco and lemon juice.

To serve, put a tablespoon of butter in each of 6 soup bowls. Ladle in the soup, dividing the oysters among the bowls. Top each serving with a sprinkling of parsley. Serves 6.