Oyster Poulette

Oyster poulette is stewed in Hollandaise sauce and served very hot.

Place thirty-six freshly-opened oysters in a saucepan with a little of their own liquor, one ounce of butter, half a pinch of salt and pepper and parboil for three minutes, adding half a pint of hollandaise sauce; stew well together for two minutes longer, but without letting the liquor boil, add one teaspoonful of chopped parsley and the juice of half a lemon, stir slightly and serve very hot.