1410 | Eggs à la D. B. Hill.
—Carefully open (without losing any of their juice) into a bowl twelve medium sized fresh oysters; place them in a sautoire on the hot range, and let come to a boil, skim well, then strain the juice into a bowl, and keep the oysters in a separate bowl for further action.
Place in a pan one tablespoonful of very good butter with a tablespoonful of flour, mix well together with the spatula, then place it on the hot range and let slowly simmer for five minutes, taking care not to let get brown. Add now, little by little, the juice of the oysters, continually stirring meanwhile. Season with a teaspoonful of pepper. (If the oysters were not very salted, a little salt can be added). Stir continually until it comes to a boil, and then let slowly cook for five minutes; add now six sliced mushrooms and the twelve oysters.
Lightly butter a deep silver dish, place the above sauce into it, then carefully crack in six fresh eggs; sprinkle a very little salt over them, sprinkle also the top with a very little clarified butter. Place them in the hot oven for two minutes. Remove from out the oven, decorate the dish with six heart-shaped bread croûtons, and serve.