1 cup oyster crabs Salt
1 cup mushroom caps Cayenne 1/3 cup Sherry wine Nutmeg 1/4 cup butter 3/4 cup cream
1 tablespoon flour Yolks two eggs
1 tablespoon brandy
Peel mushroom caps and break in pieces. Add oyster crabs and wine, cover, and let stand one hour. Melt butter, add first mixture, and cook eight minutes. Add flour, and cook two minutes. Season with salt, cayenne, and nutmeg; then add heavy cream. Just before serving add egg yolks, slightly beaten, and brandy.