Make a roux of two tablespoonfuls of butter in which half a sliced onion has been fried, then strained out, and a heaping tablespoonful of flour with a teaspoonful of curry powder. Cook for three minutes, stirring diligently; add a cupful of oyster-liquor, heated to boiling and strained. Toss and stir until you have a smooth, thin paste, "old-gold" in color, and pour upon broiled oysters arranged in a hot-water dish.

Send around boiled rice with it.