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One Tomato (Ounce of Butter)

One ounce of Butter.

One ounce of Flour.

One gill of Stock.

One teaspoonful of chopped Shalots and Mushrooms. Pepper and Salt.

A little Cayenne.

A few drops of Lemon-juice.

Some Croûtes of Bread (about 6 or 8); or, Rounds of Pastry (lightly browned).

Take the oysters, just cook them in their liquor, then strain them, take off the beards and cut each oyster into four pieces; put the butter and flour into a stewpan, add the chopped shalots and mushrooms, and when these are well cooked stir in the tomato previously rubbed through a sieve, add the stock and oyster liquor, pepper, salt, cayenne and lemon juice, a tablespoonful of cream, and then the pieces of oyster. Place a little of this mixture on each croûte, and lay a fillet of anchovy across the top.