Oysters, Mussels or Milts a la Villeroi Garnishing

Blanch, drain and wipe thirty-six oysters; reduce an allemande sauce (No. 407), with the oyster liquor, adding two tablespoonfuls of cooked fine herbs, let get cold and coat the oysters with it, leave them till very cold, and then dip them into eggs and fry them a fine golden color. For mussels proceed the same, only first removing the black piece adhering to them; milts are to be cooked also the same.