30 oysters
1/3 tsp. red pepper
1/2 lemon, sliced
1 sprig thyme
1 sm. bay leaf
1 branch parsley
1 egg
1/2 c. cold milk
Salt and pepper
1 c. cracker dust
1/2 c. clarified butter
1/4 c. olive oil

SAUCE:

Oyster liquor
1/8 tsp. red pepper
Juice of 1/4 lemon
1/2 c. wine sauce (see below)
1 tsp. chives

Put the oysters with their liquor in a saucepan and add the red pepper, sliced lemon, thyme, bay leaf, parsley. Heat for 1 1/2 minutes without boiling on a hot fire; then put the oysters in an earthen bowl to cool. Beat the egg into the milk, season with pinch of pepper and salt. Steep the oysters in this, one by one, roll in the cracker dust, shape each oyster with the palm of the hand.

Then let the olive oil and butter get very hot in a frying pan, and fry the oysters in this for only one minute on each side. Remove the oysters from the pan with a skimmer, and place them on a hot platter with a folded napkin. Serve the following sauce separately:

WINE SAUCE:

1/3 c. butter
1/3 c. flour
1 lb. veal neck
1/2 lb. chopped ham
1 lb. chopped beef
1 celery stalk, chopped
1 clove garlic, minced
Parsley
Thyme
Bay leaf
1 cloves
6 peppercorns

NOTE: This can be made and frozen for future use.

Melt 1/3 cup butter and brown; blend in 1/3 cup sifted flour, stir and simmer very slowly for 20 minutes. Let cool and gradually add brown stock (below), stirring all the time. Continue to heat and stir until thick. Add 1/2 teaspoon salt and 2 tablespoons Chablis (or white wine of choice).

BROWN STOCK:

Melt 2 tablespoons butter. Fry half of the meats until brown, add all other ingredients and fry for 3 minutes. Add the other half of the meats and cover with 3 pints cold water or broth. Bring to a boil slowly and simmer for 2 hours. Strain, skim off the fat and reduce to half (about 3 cups) by boiling and skiming several times.