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Oysters, Vaudeville

Procure from your fish dealer thirty-six fresh Bluepoint oysters, opened. Plunge them into a saucepan containing half pint boiling water with half teaspoon salt. Cover the pan and boil the oysters for five minutes, then strain through a strainer. Place in another saucepan six medium, finely chopped shallots with one ounce butter and slowly cook on a moderate fire for five minutes without browning, stirring well meanwhile. Then add three tablespoons sifted flour. Stir well with a whisk until well heated, then pour in half pint hot milk. Mix again with the whisk until it boils. Now add the oysters with two tablespoons of their own juice, two tablespoons sherry, one saltspoon cayenne pepper and half teaspoon salt. Gently mix the whole well together with the wooden spoon and boil for two and a half minutes. Remove the pan from the fire, place it on a table, add, little by little, three-quarters of an ounce butter, continually mixing while adding it. Pour into a hot dish and serve.