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Croutes of Oysters, Original

Cut covers off six French rolls, scoop out the soft parts, then lightly butter the insides, place on a tin and set in oven for five minutes. Remove and keep hot, place thirty-six freshly opened, medium oysters with their liquor in a saucepan with two gills water and boil for three minutes, Skim the scum from the surface, heat in a saucepan two tablespoons melted butter, add half a chopped, seeded green pepper, three finely-chopped shallots and two finely chopped, well peeled and cleaned fresh mushrooms, then gently brown for five minutes, stirring once in a while. Add two light tablespoons flour, stir well while heating for half a minute, strain the oyster liquor through a cheesecloth into this pan, add a half gill cream, two tablespoons sherry, three saltspoons salt, a saltspoon cayenne and a half saltspoon grated nutmeg. Sharply mix until it comes to a boil, then let gently boil for six minutes, add the oysters with the juice of a quarter of a lemon and half teaspoon freshly chopped parsley. Mix well and cook for three minutes; place two anchovies in oil in each roll, evenly divide the oysters and sauce in the rolls, place their covers on, arrange on a dish, decorate with a little parsley greens and send to the table.