Vols-au-vent of Oysters (No. 3).
Fill the vols-au-vent (made as in preceding article) with oysters prepared as follows: Beard and put them into a stew-pan with a little stock; as soon as they are cooked, cut them in two; add three or four table-spoonfuls of the oyster-liquor to the stock, and add to it a roux of a little butter and flour; add then a very little cayenne, a little nutmeg, and two or three table-spoonfuls of cream. It should be rather thicker than cream. Fill the pastry the last thing before serving, and cover with the tops.