Shells of Oysters a la Villa

Poach the oysters, drain and suppress the hearts. Saute in butter half as much escalops of cooked lobster, and half as much white part of cooked chicken as lobster. Cut the poached oysters in five-eighths of an inch squares, mingle with the lobster, chicken and bechamel sauce (No. 409), thickening with egg-yolks, cream and fresh butter; use this preparation to fill up some buttered and bread-crumbed clean oyster shells; when very full sift over each a little fried bread-crumbs, and set them in the oven a few minutes before serving.