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Oyster Broth, Chantilly

Open thirty-six medium, fresh oysters, place them in a stew pan with their own liquor, add one quart water, four branches well-cleaned celery, one teaspoon salt, two saltspoons cayenne, and boil for five minutes. Skim froth from surface, strain broth through a cheesecloth into six cups, but only three-quarters full. Beat up a gill thick cream to a stiff froth, evenly spread the cream over the six cups and serve.

N. B. Place the thirty-six oysters in a bowl and keep in ice-box for luncheon to-morrow.