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Oysters, Poulette

Plunge forty-eight medium, freshly opened, fresh Bluepoint oysters with their liquor, into a pint boiling water with teaspoon salt, and boil for three minutes, drain on a sieve and save the liquor. Finely chop three sound shallots and place them in a saucepan with an ounce of butter and nicely brown for three minutes, stirring meanwhile, then add one ounce flour, stir well, pour in a gill white wine and half the quantity of the oyster broth, mix until it comes to a boil. Season with half teaspoon salt and two saltspoons cayenne pepper, mix well, then let boil for fifteen minutes, occasionally mixing meanwhile. Add the oysters, six sliced canned mushrooms, half teaspoon chives and two tablespoons sherry, lightly mix and cook for five minutes. Dilute two egg yolks in half a gill cream, then strain it through a cheesecloth into the pan, carefully mix while heating for two minutes, pour the oysters into a chafing or deep dish and serve.