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Oyster Stew, Francaise

Open thirty-six medium, fresh oysters, place in a stew pan with their liquor and one gill white wine, pint and a half of water, four branches celery, two branches chervil, light teaspoon salt, and three saltspoons white pepper. Set the pan on the fire, let come to a boil, skim scum from the surface, add a pint hot milk, boil two minutes more, remove the celery and chervil, skim off scum again. Pour the stew into a soup tureen and serve with six slices of toasted French bread.