Drain the liquor from twenty-five large oysters, heat it and when it boils put in the oysters and cook one minute after the liquor grows scalding hot again. Take them out, spread upon a folded cloth laid within a sieve and set in the refrigerator to get cold. Meanwhile make a good white sauce of two tablespoon-fuls of butter rolled in as much flour and stirred into a cupful of boiling milk. Season with a little onion-juice, salt, and cayenne; take from the fire and beat in the yolks of two eggs to each cupful of sauce. Put back over the fire and stir one minute, but do not let it boil. Pour upon a broad platter, and when lukewarm and thick, remove the oysters to a clean dry cloth spread upon a tray; with a spoon coat each with the sauce on both sides and set at once on ice. Leave them there until the coating is firm; trim off the edges, take up each in a wire spoon and cover with raw egg, then with fine cracker-dust, and fry them in a wire basket immersed in boiling fat.