Eight oysters will be enough for one person. Drain the oysters on a cloth or napkin, making them as free from moisture as possible. Heat an omelet-pan, with a small piece of butter in it, very hot; then drop the oysters one by one into the pan, turning each before the next is put in. One should work quickly, otherwise the first will be overdone before the last is put in. When the pan is full, shake it a moment, lift it from the fire, and turn the oysters quickly into a square covered dish, with toast-points in the corners. Season them with salt, pepper, and a bit of butter, and serve them as quickly as convenient.

Each oyster should be cooked so quickly that its juices are shut into itself and do not ooze out into the pan. There is usually a very little juice with the butter, but if it is considerable, one may know that the oysters have not been cooked in a sufficiently high temperature. Oysters are very nice done in this way, but it takes a skilful worker to do them without letting the juice ooze out, or, on the other hand, overcooking them. The toast-points are made by cutting small squares of bread diagonally across.