|Oysters in their juice||36|
|Milk||3 Cup (48 tbs)|
|Light cream||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Celery stalks||2 , minced|
|Parsley stalks||2 , chopped|
|White pepper||To Taste|
|Butter||1⁄4 Cup (4 tbs)|
|Celery salt||To Taste|
With a fine sieve or cheesecloth, strain oysters, reserving juice and oysters separately.
In a saucepan, blend milk and cream.
Add onion, celery, parsley and pepper.
Simmer a few minutes without boiling.
Pass milk and cream through a sieve.
Return to saucepan.
Add oyster juice.
In a large skillet, over moderate heat, melt butter.
Cook 1 minute until oysters swell.
Add oysters to creamy mixture.
Heat through until oyster sides ripple.
Ladle into warm soup bowls.
Sprinkle with celery salt and paprika.