Vol-au-Vent of Oysters

Prepare either one large or sufficient small vol-au-vent (No. 180). Poach a few dozen large oysters in white wine and their own liquor, and when well drained, pare and lay them in a small saucepan. On the other hand, put on to reduce two gills of good bechamel sauce (No. 409), incorporating into it slowly a part of the oyster juice, and when the sauce is considerably reduced and thick, finish it with a little cream; pour this over the oysters, and heat them in a bain-marie (Fig. 122) without allowing them to boil; at the last moment fill the vol-au-vent with this prepared garnishing, and serve very hot.