1 pint milk
1/2 cup cream (20% butterfat)
1/4 cup butter
1 pint Oysters (with liquor)
1 tsp. salt
Dash of pepper

Heat milk and cream to scalding. Just before serving, melt butter in saucepan; add Oysters and Oyster liquor. Cook gently just until Oyster edges curl. Add to scalded milk and cream. Season with salt and pepper; serve immediately with Oyster crackers.

4 servings