MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Christmas Oyster Soup (soupe Aux Huitres De Noel)
  Categories: Soups, French can, Holiday, My
       Yield: 4 servings
       2    Carrots; mediun
            -peeled & grated in long,
            -thin shreds
     1/2 c  Celery; finely diced
     1/4 c  Butter; melted
       4 c  Milk; or 1/2 milk, 1/2 cream
       4 c  Oysters
            -salt and pepper to taste
   Peel and grate in long thin shreads, the carrots and add finely diced
   celery. Melt butter in saucepan and add the vegetables. Stir. Cover
   and simmer over very low heat for 20 minutes, without browning the
   vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
   Heat oysters in enamelled cast iron pan over medium heat; do not
   boil. Pour into milk and serve. Uase salt and pepper to taste.
   The soup should be served as soon as ready, otherwise it tend to
   curdle. The milk and vegetables can be be prepared ahead of time and
   the oysters heated and served at the last minute.
   To quote Mme. Benoit,“This traditional Quebec dish is still very much
   alive.  My grandmother’s recipe is, as far as I am concerned, the best
   there is.” Note: from Anne - it seems as oysters were used at
   Christmas. My maternal grandmother from the American midwest had a
   similar Christmas oyster dish although hers included corn.
   Source: _My Grandmother’s Kitchen" by Mme. Benoit