Bisque or Puree of Oysters a la Wilson

Put sixty medium sized oysters in a saucepan with their own juice, set it on a hot fire to poach them; then drain. Fry colorless in some butter, two medium shallots and the same quantity of onions; dredge some curry over, and moisten with some of the oyster juice, season with salt and red pepper. Pound the oysters, and when they are a firm paste, wet them with some of their juice, and strain them through a fine sieve or tammy, warm them without boiling, adding a thickening of potato flour diluted in cold water, one tablespoonful for each quart, and when ready to serve, mix in some cream and fine butter; make a garnishing of chopped oysters and mushrooms, mixing some bread-crumbs and fine herbs with these, and seasoning with salt, pepper and nutmeg; add some raw egg-yolks and roll this mixture into balls; lay them on a buttered baking sheet, and poach them in a slack oven.