Oyster Stew 4 minced shallots (or scallions) 4 T butter 1 1/2 dozen oysters with their liquor (or 2 tins drained oysters) 2 cups milk 2 cups heavy cream 1/2 tsp pepper, salt 2 glasses dry sherry 4 tsps butter Simmer shallots in 4 tablespoons of butter for 5 minutes, add oysters and liquor. Bring to a boil, add milk and cream, salt and pepper. Simmer 2 minutes, add sherry, and again bring to the boil. Place a teaspoon of butter in each serving bowl, pour soup over, and serve with Parmesan cheese toast.