4 tablespoons butter
1 cup milk
2 cups heavy cream
1 1/2 pints oysters with liquor
salt and pepper to taste
dash of ground cayenne pepper, or to taste
chopped fresh parsley for garnish
Method
Heat four bowls and add a
tablespoon of butter to each bowl; keep hot.
Heat milk, cream, and oyster
liquor just to the boiling point; add oysters and bring to boiling point once
again.
Season with salt, pepper, and
cayenne. Ladle into hot bowls and top with chopped parsley, if desired.
