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Beards of the Oysters

One ounce of Flour.

One ounce of Butter.

Half a gill of Cream.

To make half a pint of stock, boil down the beards of the oysters and whitings' bones in one pint of water. Melt the flour and butter together, stir in the half pint of stock, and let it boil six minutes; then add the cream, a few drops of lemonjuice, and a little cayenne. Pour this over the soufflé.