(Boston Cooking-School Cook Book, 1896)
1 pint oysters.
Milk or cream.
2 tablespoons butter.
2 tablespoons flour.
1/4 teaspoon salt.
Few grains cayenne.
1 teaspoon finely chopped parsley.
Clean oysters, heat oyster liquor to boiling point and strain through double thickness of cheese cloth; add oysters to liquor and cook until plump.
Remove oysters with skimmer and add enough cream to liquor to make a cupful.
Melt butter, add flour, and pour on gradually hot liquid; add salt, cayenne, parsley, oysters, and egg slightly beaten.