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Oysters, Newburgh

Place thirty-six freshly opened large oysters with their liquor in a saucepan, add two gills water, a teaspoon salt, and boil for five minutes. Drain on a sieve, place in a sautoir with four tablespoons sherry, half teaspoon salt and two saltspoons cayenne, then let cook on brisk fire for five minutes. Pour in one gill cream, half gill milk, and boil for five minutes again. Dilute two egg yolks with a tablespoon each brandy and cream and add to oysters. Gently mix while heating for three minutes but do not allow to boil, transfer oysters into a hot soup tureen and serve with six freshly prepared toasts separately.