Drain off the liquor and wash the oysters well. Put them into a saucepan over the fire and heat until the edges curl, being careful to stir all the time. Strain the liquor. Chop the oysters fine. Rub together one tablespoonful of butter and one rounded table-spoonful of flour for each pint of chopped oysters. Add the oyster liquor and cook until quite thick. Then add the chopped oysters and the yolk of one egg, beaten well. After taking from the fire add one teaspoonful of salt, one tablespoonful of minced parsley and the juice of one-half a lemon. Let all stand until perfectly cold. Form into cutlets, dip into egg, then into breadcrumbs and fry in hot fat.
Toast ten slices of buttered bread and place in the oven to keep warm. Wash and drain one quart of oysters. Throw them into a hot pan and stir until the edges are curled. Add one teaspoon-ful of butter, one-half teaspoonful of salt and a dash of cayenne. Dish on the slices of toast, garnish with a thin slice of lemon for each one, and serve at once.