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."
Source: My Grandmother's Kitchen by Mme. Benoit
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