Put a quart of oysters and their liquor in a saucepan, set it on the fire, take off at the first boil, and drain. Set a saucepan on the fire with two ounces of butter in it; as soon as melted, add a teaspoonful of flour, stir, and, when turning rather brown, add the juice of the oysters, about a gill of gravy, salt, and pepper; boil gently for about ten minutes, stirring now and then. While it is boiling, place the oysters on scallop-shells, or on silver shells made for that purpose, two or three oysters on each, turn some of the above sauce on each, after it has boiled; dust with bread-crumbs, put a little piece of butter on each shell, and bake for about twelve minutes in a warm oven.
A dozen silver shells served thus make a sightly and excellent dish.
Some truffles, chopped fine, may be added to the sauce, two minutes before taking it from the fire.