No. 384 Petits Vol-au-Vents aux Huîtres.
Prepare the vol-au-vents as before, put eight tablespoonfuls of white sauce in a stewpan, with a little cayenne pepper, a teaspoonful of essence of anchovies, two peppercorns, half a blade of mace, and six tablespoonfuls of liquor from the oysters, reduce it till very thick, have ready, blanched and bearded, two dozen oysters (No. 342), cut each oyster in four pieces, put them in the sauce, (previously taking out the peppercorns and mace,) with a little salt, sugar, and lemon-juice, make it hot over the fire, add a little cream, but do not let it boil, or the oysters would become tough and the sauce very thin: fill the vol-au-vents and serve on a napkin as before.