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Oyster Croustade

Beard and cut some oysters into halves and put in a stewpan with their strained liquor, one wineglassful of white wine, and a moderate quantity of gravy; season to taste with salt, pepper, and a small quantity each of grated lemon peel and pounded mace. Stew them gently, and when done place in them about one ounce of butter in small lumps. Cut off the tops of some small French rolls, scooping out the crumb, and put them into a stewpan of boiling butter, and fry until crisp and brown. Rub the crumbs of the rolls up finely and fry them also. Drain the rolls and fill them with the oyster mixture, placing on a hot dish with the crumbs around it, and serve.