"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
1 quart milk 2 pints oysters 2 T butter Salt & pepper
Drain liquid from oysters & put this liquid in saucepan. Scald liquid & skim. Add oysters & cook until edges begin to curl. Heat milk to boiling point but do not scald. Add seasonings & butter to oysters & then add milk. Serve
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