Stir

until it boils, then let it simmer from 10 to 15 minutes. Take out bouquet; rub sauce through a sieve.

Take 10 oysters and their liquor and put into a saucepan and bring to boiling point. Then take the oysters and cut each in quarters. Heat the sauce and add the oyster liquor, reduce well, strain and return to saucepan; stir in 1 yolk of egg, bind, and then add oysters and lemon juice. Stir till hot, but it must not boil. Season to taste and serve.

March 26