Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Milk |
| 1 pint | Heavy cream |
| 1 \N | Bay leaf |
| ¼ pounds | + 6 Tbls. butter |
| 2 \N | Finely chopped onions |
| 3 \N | Stalks diced celery |
| 1 \N | Finely chopped garlic clove |
| ¼ cup | Fresh minced parsley |
| 4 \N | Dz raw oysters with liquid |
| \N \N | Salt & pepper |
In pan bring milk, cream, bay leaf & ¼ lb butter to gentle boil.
Simmer. In skillet melt butter & add onions, celery & garlic. Cook slow until soft but not brown. Drain oysters, reserve liquid. Add oysters & parsley to skillet & saute until edges begin to curl. Add liquid & all ingredients in skillet to milk. Discard bay leaf & stir in chunk of butter. Add salt & pepper & serve very hot.
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