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Oyster Fricassee

1 egg 14 teaspoon salt Few grains cayenne 1 teaspoon finely chopped parsley Clean oysters, heat oyster liquor to boiling-point, and strain through double thickness of cheese-cloth; add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to liquor to make a cupful. Melt butter, add flour, and pour on gradually hot liquid; add salt, cayenne, parsley, oysters, and egg slightly beaten. 1 pint oysters