Oysters a la Villeroi

Poach some large oysters in their own liquor; drain and wipe them dry. Reduce some veloute sauce (No. 415), with the oyster liquor and a little jelly, thicken it with egg-yolks, and leave it to get nearly cold; cover the oysters with one or two layers of this sauce, range them on a baking sheet, one beside the other, and put them away until thoroughly cold, pare them, then dip in beaten eggs, roll them in bread-crumbs, and fry in plenty of hot fat to a golden color; drain and dress them on a folded napkin; lay on top a bunch of fried parsley, and serve with sauce-boat of Madeira sauce (No. 492).