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White Fricassee of Oysters

1 pint oysters 1/2 cup oyster liquor 1/2 cup cream 2 tablespoons butter 1 tablespoon Gold Medal flour 1 egg 1/2 teaspoon salt 1/2 saltspoon pepper Drain, clean and dry the oysters. Put 1 tablespoon of butter into a frying pan and when hot add the oysters, cook until plump and drain again. Scald and skim the oyster liquor. Melt the butter, add flour and seasonings. Cook together. Add oyster liquor and cream slowly, cook until smooth. Beat 1 egg very light and pour the oyster sauce upon it, add oysters and return to the fire to be well heated, but it must not boil. Serve in crust or patty shells if for lunch or dinner; for breakfast or tea, serve on toast.