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Oysters à la Thorndike

2 tablespoons butter 1/2 teaspoon salt Few grains cayenne Slight grating nutmeg 14 cup thin cream Yolks 2 eggs Melt butter, add oysters, and Then add seasonings, cream, Clean and drain oysters. cook until oysters are plump. and egg yolks slightly beaten. Cook until sauce is slightly thickened, stirring constantly. Serve on zephyrettes or pieces of toasted bread.