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Oyster Forcemeat

Chop fine one dozen oysters and add to them one large pint of stale bread crumbs; three tablespoons of butter; one tablespoon of salt; one-eighth tablespoon of cayenne; one teaspoon of minced parsley; one tablespoon of lemon juice; three of oyster juice; the yolks of two raw eggs and a grating of nutmeg; pound to a smooth paste and rub through a purée sieve; add more salt if necessary. This is a fine forcemeat for timbales, or for stuffing poultry or fish. It may also be made into balls dipped in beaten egg yolks, then in bread crumbs and fried, or rolled into very small balls; dipped in egg yolks, then in bread crumbs and fried; or rolled into very small balls, dipped in egg yolks and browned in the oven to use in soups.