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Porgies, Dominicaine

Scale, trim off fins and cut heads from six medium, very fresh porgies, split in two, remove spinal bones, place in a sautoire with half gill white wine, two gills water, half ounce butter and half teaspoon salt, and boil five minutes. Lift up with a skimmer and keep on a dish. Plunge eighteen freshly opened oysters in boiling water for two minutes, drain and cut in small square pieces. Reduce fish liquor on range to half the quantity, then add oysters to the fish broth, with half teaspoon anchovy essence. Mix on a plate half tablespoon butter with tablespoon flour, add to pan with an egg yolk, and gently mix until well thickened. Remove and let cool off. Have six pieces white paper fifteen inches square, fold in two, and with a scissors cut each piece in semi-heart shape; lightly oil on both sides, then place half a porgie in centre of each half paper, spread a little of the sauce over, then place the other porgie on top. Spread a little more sauce over, fold up papers, twist edges of paper around; when all finished place on a tin, set in oven fifteen minutes. Remove, dress on a hot dish and serve.