Light Cream Oyster Stew
|Butter||1⁄4 Cup (4 tbs)|
|Shelled oysters||1 Pint (With Liquor)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Ground black pepper/Paprika||1⁄8 Teaspoon|
|Chopped parsley||2 Tablespoon|
In the top of a double boiler over boiling water, place the butter, oysters with their liquor, milk, cream, salt and pepper or paprika.
When the oysters float, the butter has melted and the milk and cream are hot, add two tablespoons chopped parsley, if desired.