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Oysters in Cases, Mornay

Rub outsides of six paper cases with a little oil, place on a plate and keep at oven door until required. Mix in a saucepan an ounce butter with one and a half ounces flour and heat for a half minute. Pour in two gills hot milk, a half gill cream two tablespoons sherry, season with a half teaspoon salt, two saltspoons cayenne, a saltspoon nutmeg, sharply mix until it comes to a boil and let slowly cook for six minutes. Add two tablespoons grated Parmesan cheese and one egg yolk, sharply mix for a minute and keep hot. Plunge thirty-six freshly opened oysters with their liquor in a pint boiling water with teaspoon salt and boil for five minutes. Drain on a sieve and add to sauce, mix well, then equally divide oysters and sauce into the six cases. Sprinkle over a little grated Parmesan cheese, place cases on a roasting tin, set in oven for ten minutes, remove, dress on dish with a napkin and serve.