Take a dozen and a half Blue Points; scald them in their own liquor, being careful they do not remain in it a moment after it boils; take them out; cut each oyster into four pieces, if they are large; put a dessertspoonful of butter in a small saucepan with a dessertspoonful of flour; pour to this one gill of the liquor strained and one gill of cream or milk; a saltspoonful of salt and half one of white pepper; boil all, stirring till smooth; beat the yolks of two eggs, add this with the cut-up oysters to the sauce; let all get hot together, stirring all the time; it must be very thick, which it will be just before the boiling point; take it from the fire quickly, stirring all the time to prevent the eggs curdling; add a few drops of lemon juice and just a suspicion of nutmeg.

These and lobster patties should be served on a silver dish with fried parsley and a small crayfish in each corner of the dish, if obtainable.