No. 1050 Coquilles aux Huîtres.
Procure the deep shells of twelve oysters, which well clean, butter the interior slightly, and as many bread-crumbs as will adhere to the butter; you have previously blanched and bearded four dozen of oysters, lay them on a cloth to drain, then put a teaspoonful of chopped eschalot into a stewpan with a small piece of butter, pass them a few minutes over the fire, stir in a quarter of a tablespoonful of flour, add a pint of oyster sauce (No. 69), reduce one third, then add your oysters, season with a little pepper, salt, cayenne, chopped parsley, and essence of anchovies, stir gently over the fire, and when quite hot stir in the yolks of two eggs, stir over the fire a short time till it thickens, but do not let it boil, then fill the shells, egg and bread-crumb over, place in a hot oven ten minutes, salamander a nice colour, dress in pyramid, and garnish with fried parsley.