1/4 lb. butter
2 cups finely chopped onion
1/2 pint heavy cream
1 quart Oysters
2 jiggers bourbon
Salt to taste
Pepper to taste

Wash Oysters, remove shells. Melt butter in heavy skillet (do not brown). Add onions and saute until clear. Add cream; bring to a boil. Add Oysters, seasoning and bourbon. Heat quickly until Oysters are set and begin to furl. Serve with crackers. Oysters may be spooned into clean shells topped lightly with buttered cracker crumbs and passed as an appetizer.

Serves 6 to 8