1 pt. oysters
2 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
Pepper
1/4 tsp. nutmeg
1 1/2 c. milk
1/4 c. cream
1 egg yolk
2 tbsp. lemon juice
2 c. boiled rice

Drain oysters and cook 2 or 3 minutes until the edges curl. Melt the butter, stir in flour and seasonings and when well blended, add the milk and cream. Stir over a low fire until thick. Cook 1 minute. Beat the eggs, add a little of the hot sauce to them and then stir into the sauce. add oysters and lemon juice and reheat. Serve on a platter with a rice border or in pastry shells or over toasted slices of French bread. Garnish with green pepper or pimento and parsley.