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Oysters, Gianella

Place thirty-six freshly opened oysters in an enamelled pan with their own liquor, a gill white wine, and let boil for six minutes. Lift up with a skimmer, place in six egg-cocotte dishes, six in each dish, and skim scum off surface of broth in which oysters were cooked. Finely chop six sound shallots, place in a small saucepan with an ounce fresh butter, fry for three minutes, add an ounce flour, stir well, then pour in the broth. Sharply mix until it comes to a boil, add four anchovies in oil cut in quarters, half teaspoon each freshly chopped tarragon and salt, a saltspoon cayenne, lightly mix and let boil for five minutes. Add an egg yolk, sharply mix, evenly pour sauce over the six dishes, lightly turn oysters with a fork and place dishes on a tin. Sprinkle a little fresh bread crumbs over, set to bake in oven for six minutes or until a nice golden colour, remove and serve.