No. 12 Fricasseed Oysters
Fifty oysters, 6 ounces butter, 3 tablespoonfuls flour, 3 saltspoonfuls salt, 2 saltspoonfuls white pepper, 2 saltspoonfuls mace, 6 bay leaves, 1 quart cream, 4 yolks of eggs, 1 tea cupful bread crumbs. Put the oysters, with their juice, into a stewpan on a quick fire; give one boil, drain them, put them into a hot tureen, and set in a warm place. Rub the butter, flour, and 3 teaspoonfuls of scalding cream to a fine smooth paste, stir it quickly into the quart of cream in a bright stewpan on a quick fire. Add the salt and spice, and stir till it no longer thickens. Now put in the yolks of eggs, well beaten; stir till smooth, strain the whole through a fine sieve upon the oysters. Cover evenly with the crumbs and lightly brown in a quick oven.