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Scrambled Eggs, Mariniere

Place six large, freshly opened oysters in a small saucepan with six heads canned mushrooms and six cooked, shelled fresh shrimps. Pour in a half gill white wine, two saltspoons salt and half saltspoon cayenne, poach on a brisk fire for five minutes, lift up shrimps, oysters and mushrooms with skimmer and cut in small square pieces. Break eight fresh eggs in a bowl, pour in two tablespoons cream, one tablespoon of the fish liquor, season with a half teaspoon salt, two saltspoons pepper and beat up with a fork for one minute. Heat one tablespoon melted butter in a frying pan, drop in eggs and cook for four minutes, frequently stirring meanwhile, then add above mixed articles, mix well and cook for two minutes, briskly stirring meanwhile, dress on a deep, hot dish and serve.