Heat the liquor to a boil, drop in the oysters and cook three minutes after the boil begins. Drain and cut them into quarters, and keep hot over boiling water. For each quart of oysters put one tablespoonful of butter into a frying-pan and when hot, stir in an equal quantity of flour. Toss and stir three minutes, take from the fire and pour gradually upon it a cupful of hot milk in which a bit of soda has been dissolved. Season, and let it get lukewarm, then beat in the yolk of a raw egg for each cupful of sauce. Heat again, setting the saucepan in boiling water. When smoking hot, put into a bowl and add the oysters. Fill heated shells of baked pastry and send to table.

Cooks sometimes fail with this mixture because the oysters are cooked in the sauce, and make it watery. If they are small, you need not quarter them.