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
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.
This recipe is from How To Cook Fish - http://www.howtocookfish.info