Home › The World's Kitchen › Coquilles of Eggs and Oysters

Coquilles of Eggs and Oysters

Cut six hard-boiled eggs into eight even pieces each. Plunge twelve large very fresh-opened oysters into a pint of boiling water for two minutes. Drain, cut each in half and place them with the eggs. Mix and heat in a small saucepan one tablespoon of butter with two tablespoons flour; then pour in one and a half gills white broth and a gill of cream; mix with a wooden spoon until it comes to a boil, then add eggs and oysters. Season with half teaspoon salt, two saltspoons cayenne pepper, and a saltspoon grated nutmeg; lightly mix and slowly cook for two minutes. Divide the eggs, etc., into six table shells, sprinkle a little grated Parmesan cheese over them, set in the oven to bake for ten minutes, remove and serve.