Vol-au-Vent of Oysters a la Maintenon—Small

Set into a saucepan some fresh butter and lemon juice, place it over a hot fire, and add to it some fine raw oysters; after poaching and draining them cut them into pieces, return to the saucepan and season with nutmeg, pepper and salt, and then add some pike quenelles (No. 90); also some cut-up truffles and mushrooms; add a little veloute sauce (No. 415) and thicken it just when ready to serve with raw egg-yolks diluted with a little cream and fine butter. Fill the small vol-au-vent crusts with this, keeping all very warm, put on the cover and serve on a folded napkin.