1 pint oysters Few grains cayenne
2 tablespoons butter Slight grating nutmeg 1/2 teaspoon salt 1/4 cup thin cream
Yolks 2 eggs
Clean and drain oysters. Melt butter, add oysters, and cook until oysters are plump. Then add seasonings, cream, and egg yolks slightly beaten. Cook until sauce is slightly thickened, stirring constantly. Serve on zephyrettes or pieces of toasted bread.