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Ingredients
- 1 qt. shucked oysters
- 1/2 stick butter
- 1 qt. milk
- 1/2 can evaporated milk
- salt and pepper
Method
- Saute the oysters in the butter in a 3 or 4 quart saucepan (preferably stainless steel or porcelain) until the edges curl (or ruffle).
- Add the milk and canned milk.
- Get hot but don't boil (about to curdle), season with salt and pepper before serving. Serves 6.