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Some Lemon-juice

Cayenne. Blanch the oysters in their own liquor (keep the liquor), then beard the oysters and cut them in half. Melt the butter, add the flour, and cook carefully for two or three minutes; then add the oyster liquor and fish stock. Stir till it boils, add the cream and seasonings, put in the oysters, and, when quite hot, fill the patty cases and serve. ( 141 )