Open a dozen oysters, saving the liquor, scald them in their liquor, adding just enough milk to cover them; strain them off; thicken the liquid with a little white thickening (see No. 12), or some butter and flour; add a good amount of pepper, and a saltspoonful of anchovy sauce, and a "suspicion" of nutmeg. Get two good-sized scallop shells, or three ordinary-sized ones. Add sufficient bread crumbs (see No. 20) to the mixture to make it a nice moist sort of pudding. Place equal quantities in each shell. Shake some bread crumbs over the top, and place some little pieces of butter, cut up small, over the crumbs. Shake a few bright, golden-coloured bread raspings over the whole, and make hot in the oven. Serve in scallop shells.

Some, especially French, cooks thicken with butter and flour till the mixture is as thick as double cream. Place this mixture in the shells with the oysters as it is. Then shake a few bread crumbs and raspings over the top, and warm in the oven. This is a richer way.