Required: Two dozen oysters and their liquor.
Roll out the pastry half an inch thick. Stamp it into rounds with a cutter the size of a wineglass. Mark a ring in the centre with a smaller cutter, but do not press it far in. Bake the cases a delicate brown in a quick oven, then carefully remove the marked centre, saving it to lay on the top of the patty as a lid. Hollow out the cases carefully and fill them with the following mixture.
Put the oysters and their liquor in a saucepan, and let them just reach boiling point; then remove at once from the fire . Strain off the liquor and cut each in three. Melt the butter in a pan, stir in the flour, then add the milk 1 oyster liquor and let it boil, adding a little lemon-juice and a dust of cayenne. When the sauce quite thick, add the oysters. Fill the pastry cases with the mixture, piling it up slightly; put on the little tops of pastry and the patties are ready.
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