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Oyster Patties, Bechamel

Prepare and keep hot six patties. Plunge thirty-six freshly opened oysters in a pint boiling water with a half teaspoon salt for five minutes, then drain. Mix and heat in a saucepan one ounce butter with an ounce flour, then pour in one gill each hot milk and cream, a half gill of the oyster broth, half teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg. Mix well with a whisk until it comes to a boil, add the oysters with two tablespoons sherry, gently mix and cook for five minutes. Place the patties on a hot dish, divide the oysters in them, place the covers on and serve.