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28 shelled oysters and liquor
6 Tbsp. butter or margarine
2 tsp. Worcestershire sauce
1 tsp. paprika
1/2 tsp. celery salt
1 c. oyster liquor
1 c. milk
1 c. light cream
salt to taste

Pick over oysters, removing bits of shell. Melt 4
tablespoons of the butter in saucepan. Blend in
Worcestershire, paprika and celery salt. Add oysters; bring
to a simmer. Add oyster liquor and bring to a boil. Add milk
and cream; stir once or twice. Bring almost to a boil. Salt
to taste. Turn into bowls. Add to each portion 1/2 tablespoon
of the remaining butter. Yield: 4 portions.

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