Oyster Sauce

Poach in white wine one dozen small oysters; strain the juice and leave it to settle. Put on the fire to reduce three gills of veloute sauce (No. 415), and stir into it slowly one gill of good fish stock (No. 195) and the oyster juice, thickening the whole with half a gill of cream, and two egg-yolks; season with salt, pepper, nutmeg, and the juice of a lemon; then strain the sauce, add a little butter to it, also the oysters and some chopped parsley.