1 pt. oysters
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. celery salt
2 tbsp. butter
1/2 tsp. parsley
2 c. whole milk
1/2 c. cream

Put oysters and oyster juice in pan over medium heat. When boiling begins, add all other ingredients except milk and cream. Boil gently for five minutes. Add room temperature milk and cream. Bring to high heat but DO NOT boil. Set aside to cool. Reheat to piping hot before serving.

Excellent served with French bread and a soft brie.