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Oyster Plant, Poulette

Neatly scrape, remove the stalks and trim well a bunch of fresh oyster plants; immerse in cold water with two tablespoons vinegar for five minutes. Remove, drain, and cut into one-inch-long pieces. Place in saucepan with a tablespoon vinegar, a tablespoon flour, a tablespoon salt and three pints of cold water. Cover the pan and slowly boil for forty minutes; drain on a sieve. Heat one and a half tablespoons butter in a saucepan, add four finely chopped shallots and lightly brown for five minutes, then mix in two tablespoons flour; moisten with one and a half pints of broth and half a gill of milk. Season with two saltspoons salt, a saltspoon cayenne and one saltspoon grated nutmeg. Mix well until it comes to a boil. Add the oyster plants and half a teaspoon chopped chives. Mix well and let cook for ten minutes, occasionally mixing meanwhile. Dilute an egg yolk with a tablespoon cream and add to the oyster plant, lightly mix and serve in a deep vegetable dish.