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Three Eggs (Two ounces of Flour)

Two ounces of Flour.

One gill of Oyster Liquor.

One ounce of Butter.

One gill of Cream.

Blanch and beard the oysters and cut each one in four pieces. Put the butter and flour into a stewpan and mix them well together over the fire, add the one gill of oyster liquor and stir till it thickens and the flour is cooked. When cooked, put this panada and the meat of whitings into a mortar, and pound them well together, adding the three eggs, one at a time, also a little salt and cayenne pepper. Pass this mixture through a hair-sieve; stir the oysters and the whipped cream lightly in. Well butter your mould, pour in the mixture, cover it with buttered paper, and steam it gently for half an hour.

SAUCE FOR OYSTER SOUFFLÉ.

Ingredients.