Oysters in Their Shells with Fried Bread

Heat some butter in a small saucepan; mix in with it some white bread-crumbs, stir continuously and let it get a light brown color, then remove from the fire and drain. Poach and drain some oysters; lay six of their natural shells on a baking sheet having an inside perforated sheet to hold the oysters level, or cover the bottom of the pan with a bed of salt. Take up a heaping teaspoonful of the fried bread-crumbs and pour it into each shell; on top place one or two oysters and cover with a little well seasoned veloute sauce (No. 416); bestrew the surfaces with grated parmesan and on each set a small piece of butter; push the shells into a moderate oven for five or six minutes, then remove and dress in a circle on a folded napkin, with a sprig of parsley in the center.