|Milk||2 Cup (32 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Heat milk and cream to scalding.
Just before serving, melt butter in saucepan.
Add oysters with liquor; cook gently, just until oyster edges curl.
Add to scalded milk and cream.
Season with salt and pepper.