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Poached Eggs, Normandie

Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour, pour in one and a half gills milk, a half gill cream and mix on fire until it comes to a boil. Plunge six freshly opened oysters in boiling water for three minutes, drain and cut in small square pieces and add to sauce, with six cooked shrimps cut in very small pieces and six finely sliced canned mushrooms. Season with half a teaspoon salt, saltspoon cayenne and tablespoon sherry, mix well and let boil for five minutes. Prepare twelve poached eggs on toast, pour sauce over eggs and serve.