Oyster Fricassee

600ml oysters, bottled

Milk or cream

2 tbsp. butter

2 tbsp. flour

¼ tsp. salt

Few grains cayenne pepper

1 tsp. finely chopped parsley

1 egg

• Drain oysters, reserving liquor.

• Heat reserved liquor to boiling point.

• Add oysters to liquor and cook until plump.

• Remove oysters with skimmer and add enough cream to liquor to make a cupful.

• Melt butter, add flour, and pour on gradually hot liquid; add salt, cayenne, parsley, oysters and egg slightly beaten.