1 slice of onion. 1 cup of oyster liquor. 4 slices of carrot. 1/2 cup of cream. 1 sprig of parsley. 1/2 teaspoonful of salt. 1/4 cup of butter. A few grains of cayenne. 1/3 cup of flour. 1 solid pint of oysters.

Scald the oysters in their own liquor and drain. Sauté the onion, carrot, and parsley in the butter, add the flour with the salt and cayenne and cook until well browned. Add the oyster liquor gradually; strain over the oysters, reheat, and, just before serving, add the cream, scalded. The yolks of one or two eggs may be added, also a teaspoonful of lemon juice. Mushrooms are often cooked with the oysters. Serve as oysters in cream sauce.