Put thirty-six freshly opened oysters in a saucepan with a little of their own juice, one ounce of butter, half a pinch of salt, and the same of pepper; parboil for three minutes, adding half a pint of Hol-landaise sauce (No. 130), stew well together for two minutes again, but do not let boil, and add one teaspoonful of chopped parsley and the juice of half a lemon. Stir slightly, and serve.