Oysters in Cases

Serve oysters in cases on heated dishes.

Open and blanch a couple of dozen medium-sized oysters in a saucepan with one wineglassful of white wine and half an ounce of butter, and season with a pinch of pepper and a little nutmeg. Cook for five minutes, and add one pint of well reduced veloute sauce; cooking for another five minutes, and adding half an ounce of crayfish butter and stirring occasionally. Fill the cases with four oysters each and the garnishing equally divided. Sprinkle over a little fresh breadcrumbs, and arrange them on a toasting pan. Spread a little butter over each patty, and place in a moderate oven for five minutes. Have a hot dish at hand with a folded napkin spread over it; place the patties on it and serve.