1/4 c. butter
2 c. shucked oyster in their liquor
3 c. milk, scalded
1/2 c. whipping cream
1/4 tsp. pepper
Pinch of freshly ground nutmeg
Salt
Paprika

In a large saucepan, melt butter and add oysters with their liquor. Simmer over low heat until the edges begin to curl. Stir in scalded milk, whipping cream, pepper, nutmeg and salt to taste. Heat through but do not bring to a boil. Ladle soup into preheated bowls and sprinkle with paprika. Serve immediately. Makes 4 servings.