Melt the butter in a stew pan, blend in the flour and rub smooth; add the cream or rich milk; stir until smooth and thick. Drain the oysters and add them with the salt and a good dash of pepper. When the oysters are plump remove to back of range and stir in the beaten yolks mixed with a little cream. For canned oysters add one large teaspoon of curry powder before serving. Serve in pattie shells of baked pastry or in timbal cases or on buttered toast.
Attributed to Mrs. Whitehead.