Oysters served on buttered toast for breakfast, or in _vols-au-vent_,
silver scallop-shells, or in paper boxes, are very nice made after the
receipts on page 241. They or the fricasseed oysters may be served in
either of the above ways.
FRICASSEE OF OYSTERS (_Oysters à la Boulette_).
Put one quart, or twenty-five, oysters on the fire in their own liquor.
The moment it begins to boil, turn it into a hot dish through a
colander, leaving the oysters in the colander. Put into the saucepan two
ounces of butter (size of an egg), and when it bubbles sprinkle in one
ounce (a table-spoonful) of sifted flour; let it cook a minute without
taking color, stirring it well with a wire egg-whisk; then add, mixing
well, a cupful of the oyster liquor. Take it from the fire and mix in
the yolks of two eggs, a little salt, a very little Cayenne pepper, one
tea-spoonful of lemon-juice, and one grating of nutmeg. Beat it well;
then return it to the fire to set the eggs, without allowing it to boil.
Put in the oysters.
These oysters may be served on thin slices of toast for breakfast or
tea, or in papers (_en papillote_), or as a filling for patties for
dinner.