Procure the deep shells of twelve oysters, which well clean, butter the
interior slightly, and as many bread-crumbs as will adhere to the
butter; you have previously blanched and bearded four dozen of oysters,
lay them on a cloth to drain, then put a teaspoonful of chopped eschalot
into a stewpan with a small piece of butter, pass them a few minutes
over the fire, stir in a quarter of a tablespoonful of flour, add a pint
of oyster sauce (No. 69), reduce one third, then add your oysters,
season with a little pepper, salt, cayenne, chopped parsley, and essence
of anchovies, stir gently over the fire, and when quite hot stir in the
yolks of two eggs, stir over the fire a short time till it thickens, but
do not let it boil, then fill the shells, egg and bread-crumb over,
place in a hot oven ten minutes, salamander a nice colour, dress in
pyramid, and garnish with fried parsley.