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Tartlet of Oysters

Prepare six tartlet crusts, remove beans and thoroughly wipe. Place thirty-six fairly good-sized, fresh-opened bluepoint oysters in saucepan with their liquor, a half gill white wine, and let boil for three minutes. Lift up with a skimmer, thoroughly drain on a cloth, evenly spread a teaspoon anchovy paste over the six tartlets, arrange six oysters in each tartlet and lay on a tin. Mix in saucepan a tablespoon butter and one and a half tablespoons flour, then strain oyster broth into pan, add a half gill cream, half teaspoon each salt, cayenne and grated nutmeg, mix well until it comes to a boil, then allow to gently boil for eight minutes. Add an egg yolk, sharply whisk for one minute and evenly divide sauce over oysters. Sprinkle a little Parmesan cheese over all, set in brisk oven for six minutes or till a good golden colour, remove, dress on a hot dish and serve.