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Oysters, Hollandaise

Open twenty-four large oysters and place them in a saucepan with their own liquor, two gills water and half teaspoon salt. Place pan on fire and let boil for five minutes, remove, drain them on a sieve, then on a cloth. Prepare a Hollandaise sauce, place oysters in a sautoir, pour sauce over, toss them well, then pour into a hot dish and serve.