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Eggs Molet, Arcachon

Place twelve medium, freshly opened oysters in a saucepan, add one-half gill white wine, one gill water and three saltspoons salt, and boil for three minutes. Place in another saucepan one tablespoon butter and a tablespoon flour, stir well, then strain the oyster liquor into the pan, adding a half gill cream and half saltspoon cayenne pepper; then mix until it comes to a boil. Cut the oysters in small square pieces, add to sauce with six anchovies in oil, also cut in small pieces, and mix well. Boil twelve fresh eggs in boiling water for five minutes, take up and drop in cold water for a minute, remove, shell and place on a hot deep dish, pour the sauce over and serve.