1 pint oysters 1/2 tablespoon finely chopped parsley 1/4 cup butter 1/4 cup flour 1/2 teaspoon salt 2/3 cup milk Few grains cayenne
Yolk 1 egg 1 teaspoon lemon juice
Buttered cracker crumbs
Clean, drain, and slightly chop oysters. Make a sauce of butter, flour, and milk; add egg yolk, seasonings, and oysters. Arrange buttered scallop shells in a dripping-pan, half fill with mixture, cover with buttered crumbs, and bake twelve to fifteen minutes in a hot oven. Deep oyster shells may be used in place of scallop shells.