No. 224 Oysters à la Poulette
Put 25 oysters or one quart on the fire in their own liquor. The moment it begins to boil turn it into a hot dish through a colander. Leave the oysters in the colander. Put into the saucepan 2 ounces of butter, and when it bubbles sprinkle 1 ounce of sifted flour; let it cook a minute without taking color; stir it well with a wire egg-whisk; then add, mixing in well, a cupful of the oyster liquor; take it from the fire; mix in the yolks of 2 eggs, a little salt, and a very little red pepper, 1 teaspoonful of lemon juice, 1 grating of nutmeg. Beat it well, and then return it to the fire to set the eggs, without allowing it to boil; then put the oysters in.