Oysters Bechamel in Their Shells

Poach and drain three dozen oysters; fry colorless in butter three shallots, moisten with white wine and the oyster liquor, and dilute with bechamel sauce (No. 409). Cook and despumate thicken with egg-yolks, butter, and cream; season with salt, pepper and nutmeg, stirring so that the sauce thickens properly; then add the oysters to it, and with this fill the well-cleaned, deep oyster shells; sprinkle over fried bread-crumbs and butter, then brown them in the oven.