With a sharp knife cut oysters into pieces. Heat them in a little of their own liquor, just enough to cover them. Make a "Drawn Butter" sauce, and stir the minced oysters into it while on the fire. Stew about five minutes, stirring all the time. Fill "Pates" with the mixture. Set them in the oven till hot. Serve hot.
No. 2. Scald the oysters in their own liquor; then dip them out with a perforated skimmer. Leave only enough juice in the pan to cover the oysters. Skim well. Rub together two tablespoonfuls of flour, and two of butter, and stir them into the boiling liquor. This should make it as rich as thick cream. If not, use more butter and flour. Season with salt and a dash of cayenne pepper. When it has boiled a few minutes remove, and pour it over the yolks of two or three well-beaten eggs, stirring fast. Add the oysters and return the whole to the lire, for a moment, but do not boil. Have ready the "Pates." Fill them at once. Sprinkle with cracker-crumbs, and brown quickly on the top shelf of the oven.
If you have oysters left over, put them in a dish, and pass around, so that each person can have a second helping.