This soup won honorable mention in the Homemade Soups Contest in The 1993 Old Farmer’s Almanac. Congratulations to Arlene Deline of Menomonie, Wisconsin.
Drain oysters, saving liquor, and wash well to remove shell fragments. Heat oyster liquor and strain through double cheesecloth. Make a cream sauce of butter, flour, milk, and seasonings, and add oyster liquor and oysters. Heat until oyster edges curl. Serve garnished with parsley cubes.
Beat eggs until thick and smooth. Add salt, pepper, milk, and parsley. Pour into 8x8-inch greased pan, and set pan in water. Bake in 325°F oven until firm, about 20 minutes. Cut into squares, and drop into soup in serving dishes.