- 36 fresh oysters with juice
- 3 cups [750 ml] milk
- 3/4 cup [190 ml] cream
- 2 tablespoons [30 ml] butter
- 1 teaspoon [5 ml] salt
- Pinch of pepper
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- Mix together milk and cream, heat until it just starts to boil.
- Put aside.
- In another saucepan, melt butter, add oyster juice and heat.
- Add oysters; cook slowy until curly.
- Slowly pour in milk and cream, season and heat but do not boil.
- Serve immediately, with crackers.
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