1 pint oysters 1/4 teaspoon salt
Milk or cream Few grains cayenne
2 tablespoons butter 1 teaspoon finely chopped parsley
2 tablespoons flour
Clean oysters, heat oyster liquor to boiling-point, and strain through double thickness of cheese-cloth; add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to liquor to make a cupful. Melt butter, add flour, and pour on gradually hot liquid; add salt, cayenne, parsley, oysters, and egg slightly beaten.