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Mousse of Oysters

Place thirty-six freshly opened oysters with their own liquor and a gill water in a small saucepan and boil for five minutes, thoroughly drain and save liquor. Place oysters in a mortar, pound to a fine pulp, remove and press through sieve into a bowl. Mix in saucepan one and a half tablespoons melted butter with two tablespoons flour and heat for two minutes, stirring meanwhile, then add oyster liquor and a gill cream. Sharply mix until it comes to a boil, then add oyster puree, with three egg yolks, a half teaspoon salt, and saltspoon each cayenne and grated nutmeg. Sharply mix with wooden spoon while heating for five minutes and remove to a table, beat whites of three eggs to a stiff froth, add to oysters and mix well until thoroughly amalgamated. Lightly oil the outsides of six paper cases, evenly divide preparation in them and neatly smooth surface. Sprinkle a little Parmesan or Swiss cheese over, set in oven for twenty minutes, remove, dress on dish with a napkin, decorate with a little parsley greens and immediately send to table.