Ingredients
- 700 ml shucked oysters with juice
- 700 ml milk
- 475 ml cream (light)
- 75 gr butter
- 6 gr salt
- 1 gr pepper (white)
- 1 gr nutmeg
Scald the milk and cream in a saucepan; keep hot. Examine the oysters for bits of shell. Drain, strain and reserve the juice. Melt the butter in saucepan and add oysters and juice. Cook until the edges of the oysters begin to ruffle. Add oysters and liquid to scalded milk. Add seasonings. Serve at once in soup dishes.
