The Boston cooking-school cook book

by Fannie Merritt Farmer

Oysters à la Thorndike

1 pint oysters

2 tablespoons butter

½ teaspoon salt

Few grains cayenne

Slight grating nutmeg

¼ cup thin cream

Yolks 2 eggs

Clean and drain oysters. Melt butter, add oysters, and cook until oysters are plump. Then add seasonings, cream, and egg yolks slightly beaten. Cook until sauce is slightly thickened, stirring constantly. Serve on zephyrettes or pieces of toasted bread.