OYSTERS À LA NEWBURG
Place twenty-five large oysters in a saucepan with one and one half tablespoonfuls of butter, half a cupful of white wine or a tablespoonful of lemon juice, and a little pepper and salt. Cook until the oysters are plump, then add half a cupful of mushrooms cut into quarters, and a chopped truffle, if convenient. Beat the yolks of four eggs into a cupful of cream, turn it into the oyster mixture, and let it get hot and a little thickened, without boiling. Turn it into a hot dish and garnish with croutons.
Oysters toughen if cooked too long, and cream curdles easily when added to a mixture which has acid in it, so it is necessary to prepare this dish quickly and to serve it at once.