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FRICASSEED OYSTERS.



One hundred oysters (about two quarts), four large tablespoonfuls of butter, one teaspoonful of chopped parsley, one table-spoonful of flour, a speck of cayenne, salt, yolks of three eggs. Brown two table-spoonfuls of the butter, and add to it the parsley, cayenne and salt and the oysters, well drained.


Mix together the flour and the remainder of the butter and stir into the oysters when they begin to curl. Then add yolks, well beaten, and take immediately from the fire. Serve on a hot dish with a garnish of fried bread and parsley.













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