Ye Olde College Inn had a wonderful cook--we called her Miss Mary (she always wore a tignon)--who knew how to make it. Price varied according to the number of oysters. It was made to order and required about fifteen minutes, as is proper. Is anyone offering this classic on the menu? (I suppose Emeril might try it as part of his Real N'Awlins schtick but I'd be scared he'd gussy it up).
I made some awhile back using the Smith Creamery butter and milk...it'll take an hour off your life but do yerself a favor and try it.