INGREDIENTS

  • 4 TBS. BUTTER

  • 1 PINT SHUCKED OYSTERS IN THEIR OWN LIQUID

  • 1 CUP LIGHT CREAM

  • 1 CUP MILK

  • SALT, PEPPER AND PAPRIKA

  • 1/2 TSP. WORCESTERSHIRE SAUCE

Directions

MELT BUTTER IN SAUCEPAN.

STIR IN OYSTERS AND LIQUID AND COOK UNTIL EDGES OF OYSTERS CURL ABOUT 3 MINUTES.

ADD CREAM AND MILK THEN ADD SALT, PEPPER AND WORCESTERSHIRE SAUCE.

HEAT JUST TO BOILING POINT.  DON’T BOIL.

SERVE WITH A DASH OF WHITE PEPPER, PAPRIKA AND PARSLEY IN THE CENTER.

SERVES 4.

ENJOY!!