Take twenty-four medium-sized oysters (the least salted oysters are better for this purpose), put them in a stewpan with their own liquor, and add half a pinch of pepper. Cover, and let cook for two minutes; then take half the liquor out, and add to the oysters three-quarters of a pint of bechamel sauce (No. 154), and a very little grated nutmeg; simmer for two minutes, but do not let boil. Take six hot patties (No. 266), fill them up with four oysters each, pour the sauce over, and place the covers on top. Serve on a dish with a folded napkin.