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Rolls, Oyster

Take two or three square French rolls, cut a slice off the top, and scoop out the greater part of the crumb. Half fill the hollows with finely-minced oysters seasoned with cayenne, and fill to the top with rich white sauce. Lay on the cover, tie it on with twine, and put the rolls in a Dutch oven before a clear fire until they are brown and quite hot. If liked, the oysters can be stewed before being put into the rolls.