(Boston Cooking-School Cook Book, 1896)
1 pint oysters.
1/4 cup butter.
1/4 cup flour.
1/4 cup milk.
Yolk 1 egg.
1/2 tablespoon finely chopped parsley.
1/2 teaspoon salt.
Few grains cayenne.
1 teaspoon lemon juice.
Buttered cracker crumbs.
Clean, drain, and slightly chop oysters.
Make a sauce of butter, flour, and milk; add egg yolk, seasonings, and oysters.
Arrange buttered scallop shells in a dripping-pan, half fill with mixture, cover with buttered crumbs, and bake twelve to fifteen minutes in a hot oven.
Deep oyster shells may be used in place of scallop shells.