From Diana Rattray,
Your Guide to Southern Food.
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• 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.
Serves 4.

Seafood Recipes Index
Shrimp Recipes Index
Fish Recipes Index
Main Dish Casseroles

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Crock/Slow Cooker Recipes | Casseroles | Main Recipe Index