Prepare the vol-au-vents as before, put eight tablespoonfuls of white
sauce in a stewpan, with a little cayenne pepper, a teaspoonful of
essence of anchovies, two peppercorns, half a blade of mace, and six
tablespoonfuls of liquor from the oysters, reduce it till very thick,
have ready, blanched and bearded, two dozen oysters (No. 342), cut each
oyster in four pieces, put them in the sauce, (previously taking out the
peppercorns and mace,) with a little salt, sugar, and lemon-juice, make
it hot over the fire, add a little cream, but do not let it boil, or the
oysters would become tough and the sauce very thin: fill the
vol-au-vents and serve on a napkin as before.