Oyster Salad
2 cups oysters 2 cups diced celery 2 eggs 1/4 cup cream 1/4 cup vinegar 1/2 teaspoon mustard 1/2 teaspoon celery salt 1/2 teaspoon salt Few grains cayenne 1 tablespoon butter Drain, clean and parboil the oysters, drain again; beat the eggs, add slowly the cream and vinegar, seasonings and butter. Cook in a double boiler until like soft custard. Add the drained oysters. Cool on ice and at serving time add the celery. Serve on crisp lettuce leaves.