Place yolks of three eggs in a bowl and add four tablespoons of cream sauce. Drain and pat dry one dozen oysters. Chop fine and add to yolks of eggs with
One teaspoon of salt,
One-half teaspoon of white pepper,
Two tablespoons of bread crumbs.
Mix and fold in the stiffly beaten whites of three eggs. Pour into an omelet pan containing three tablespoons of bacon fat and cook until firm; turn and fold and roll, and then garnish with bacon.
OYSTER TIMBALE
Pare the timbale shells after the recipes given with the irons. Have the shells hot and then fill with oysters à la Newburg.
OYSTERS A LA NEWBURG
One and one-half cups of thick cream sauce,
Yolks of two eggs,