Oysters Stuffed and Fried

Poach large oysters in their own liquor: when cold, trim them and cut them through their thickest part without separating the pieces, then stuff this opening with a preparation of cooked fine herbs mingled with a reduced and thick bechamel sauce (No. 409); press down the top part so as to attach them together, then season. Just when ready to serve bread-crumb them English style (No. 13), and fry them in clarified butter, and after they have attained a fine color, drain and serve them at once on folded napkins.