• 1 cup milk

• 2 cups half n half * 

• 1 1/2 pints oysters with liquor

• salt and pepper to taste

• dash of ground cayenne pepper, or to taste

• chopped fresh parsley for garnish

Heat four bowls and add a tablespoon of butter to each bowl; keep hot.
Heat milk, cream, and oyster liquor just to the boiling point; add oysters and bring to boiling point once again. Season with salt, pepper, and cayenne. Ladle into hot bowls and top with chopped parsley, if desired.
Serves 4.

* If thicker soup is desired, use 2 cups of heavy cream.