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