Devilled Oysters
1 pint oysters
¼ cup butter
¼ cup flour
⅔ cup milk
Yolk 1 egg
½ tablespoon finely chopped
parsley
½ teaspoon salt
Few grains cayenne
1 teaspoon lemon juice
Buttered cracker crumbs
Clean, drain, and slightly chop oysters. Make a sauce of butter, flour, and milk; add egg yolk, seasonings, and oysters. Arrange buttered scallop shells in a dripping-pan, half fill with mixture, cover with buttered crumbs, and bake twelve to fifteen minutes in a hot oven. Deep oyster shells may be used in place of scallop shells.