1 pint stewing oysters
1 can cream of celery soup
1 cup milk
Black pepper
Parsley or parsley flakes
In double boiler, blend and heat soup and milk to just below boiling point. In separate saucepan, cook oysters (unwashed) in their juice until slightly “frizzled”. Add oysters and oyster liquor by spoonfuls, stirring slowly into contents of double boiler. Add black pepper and parsley to taste. Serve hot with oysterettes.
Serves 4.