• 4 minced shallots (or scallions)
• 4 T butter
• 1½ dozen oysters with their liquor (or 2 tins drained oysters)
• 2 cups milk
• 2 cups heavy cream
• Pepper and salt
• 2 glasses dry sherry
• 4 teaspoons butter

Simmer shallots in 4 tablespoons of butter for 5 minutes, add oysters and liquor. Bring to a boil, add milk and cream, salt and pepper. Simmer 2 minutes, add sherry, and again bring to the boil.

Place a teaspoon of butter in each serving bowl, pour soup over, and serve with Parmesan cheese toast.

• ¾ cup butter or margarine
• ¾cup flour
• 1 teaspoon salt
• ⅛ teaspoon pepper 4 cups hot milk
• 3 pints oysters
• 2 cups diced raw celery
• ¼ cup minced green pepper paprika or parsley

Melt butter or margarine. Blend in flour, salt and pepper, and stir in hot milk gradually while cooking over low heat. When sauce thickens, add oysters, celery and green pepper. Continue cooking over low heat until edges of oysters curl. Serve on hot toast, between split biscuits or in patty shells. Sprinkle with paprika or minced parsley.

Yield: 12 servings.