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Devilled Oysters

Twenty-five oysters; one-half pint of cream; one tablespoon of butter; two tablespoons of flour; two eggs (yolks only); one tablespoon of chopped parsley; salt and pepper to taste. Drain the oysters, chop them coarsely, and again drain. Heat the cream until it boils, add the butter and flour stirred to a cream, and when the liquid thickens, remove from the fire, and add the beaten yolks, the salt, pepper and parsley, and then the oysters. Wash the oyster shells very carefully, fill them, or scallop shells, with mixture, sprinkle lightly with bread crumbs, arrange in a baking-pan, and brown (about seven minutes) in a quick oven.

OYSTERS À LA POULETTE-Set a solid quart of oysters on the stove to heat in their own liquor. As soon as they begin to boil, skim carefully and turn them into a strainer. When they have been well drained, set them aside. Place one-half pint of the oyster liquor in a saucepan, and when it begins to boil stir into it one heaping teaspoon of flour mixed with three tablespoons of cold water and let it boil gently for five minutes longer. Pour one pint of cream into a double boiler and when it begins to boil add the thickened oyster liquor, and season with salt, pepper, a slight grating of nutmeg and a grain of cayenne. Have at hand the well-beaten yolks of four eggs and add to them one-half cup of cold cream. Place the oysters in the cooking mixture, together with one tablespoon of butter and then add the egg mixture. Cook for three miuutes, stirring all the time, remove from the fire immediately, and serve with a border of puff paste cakes. If liked, a tablespoon of lemon juice may be added just as the oysters are taken from the fire.