1020 | Oyster-plant Sauté à la Crême.
—To be cooked the same as for No. 1019; but after draining them, place them in a sautoire with a gill of béchamel sauce (No. 154) and a gill of sweet cream. Season with half a pinch of salt, a quarter of a pinch of pepper, and the third of a pinch of nutmeg. Let all heat well together for five minutes, stirring lightly with a wooden spoon, and serve in a hot, deep dish.