Ingredients:

1/4 cup butter or margarine
1 pint oysters
1 pint milk
1 pint light cream
1 teaspoon salt
black pepper
dash of red pepper
2 tablespoons dry sherry, if desired

Directions:

Melt butter in a heavy saucepan, add oysters and cook only until the edges curl. Then add heated milk and cream, season and blend. Just before ladling into warm soup bowls, stir in sherry, and serve at once.