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Russian Patties

1½ tablespoon vinegar 34 tablespoon lemon juice Yolks 2 eggs 1 tablespoon grated horseradish 2 tablespoons capers Salt and pepper Parboil oysters, drain, and reserve liquor; there should be one-half cup. Make sauce of butter, flour, stock, oyster liquor, and cream; add yolks of eggs, seasonings, and salt and pepper to taste. Add oysters, and as soon as oysters are heated, fill patty shells. 2 eggs