Bone and season four legs as above, have ready a quarter of a pound of
forcemeat (No. 120), with which mix ten well blanched oysters cut in
quarters, and the yolk of an egg, stuff the legs, sew them with
packthread, and braise them as before; prepare also a pyramid of
forcemeat as before, have four little atelettes and place a craw-fish
(No. 380) upon each, dress the legs with the atelettes as before, and
have ready the following sauce: put a pint of white sauce (No. 7) in a
stewpan, with six spoonfuls of oyster liquor; reduce it to a proper
thickness, add half a gill of cream, mix well, and pass it through a
tammie into another stewpan, into which put two dozen blanched oysters,
season with a little cayenne pepper; warm altogether, sauce over and
serve.