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Oysters, Villeroi

Mix in a saucepan one and a half tablespoons butter with two tablespoons flour; pour in two gills milk, season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg, adding half ounce finely chopped, cooked lean ham, half ounce finely chopped, cooked beef tongue, two chopped canned mushrooms, half a finely chopped truffle, half teaspoon freshly chopped parsley and half teaspoon chopped chives. Mix well with a wooden spoon until it comes to a boil and let cook for five minutes; shift the pan to a corner of the range.

Thoroughly wipe twenty-four large, fresh-opened oysters, then plunge them into the sauce; place the pan on the table and let stand for five minutes, lift up one by one with a larding needle, arrange one beside another on a lightly buttered tin and let cool off. Roll in flour, then dip in beaten egg and gently roll in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat for five minutes, remove, thoroughly drain, dredge half a teaspoon salt over them and dress on a dish with folded napkin. Decorate with six quarters lemon and parsley greens and serve.