Baked Oysters

A mixture of parmesan, white wine, anchovy sauce, cayenne pepper and grated lemon zest encrust baked oysters.

Put in a small lined stewpan a quarter of a pound of butter and one teacupful of cream, stirring them well over a fire until thoroughly mingled. Add one wineglassful of wine, one tablespoonful of anchovy sauce and a small quantity each of cayenne pepper and grated lemon peel, and continue stirring over the fire until hot. Pour half of this mixture into a dish and lay the oysters on it. Strew Parmesan cheese and breadcrumbs over, with a little salt and pepper, pouring on the remainder of the cream and butter, with another thin layer of crumbs and cheese on top. Bake until nicely browned in a brisk oven and serve while hot.