1445 | Oysters à la W. F. G. Shanks.
—Have three dozen fine, large, fresh box oysters opened into a bowl; thoroughly drain their liquor off, and then place them in a sautoire on the fire with half an ounce of good butter. Season with a saltspoonful of cayenne pepper, and then cook them as rapidly as you possibly can for ten minutes. Pour in two tablespoonfuls of good Madeira wine or sherry. Beat up in a bowl the yolks of three fresh raw eggs with half a pint of sweet cream, then add it to the oysters, and continually shuffle the sautoire until reaching boiling-point, then transfer them in a chafing-dish or hot soup tureen, sprinkle a tablespoonful of good Madeira wine or sherry over all, tightly cover, and send to the table.