Put eighteen tablespoonfuls of good oyster sauce (No. 69) into a
stewpan, reduce it until rather thick, then add two yolks of eggs, stir
them well in, and take it off the fire; choose rather small oysters,
have them ready blanched and bearded, dip them one by one into the sauce
with a fork, and lay them on a dish to cool; when quite cold run the
skewers through (placing five on each skewer), dip them in eggs and
bread-crumbs twice over as before, fry them in hot lard, and serve very
hot on a napkin.