Oysters in the shell

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration V. Selskabsmiddag, s. 106 (falt i det fri)

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1
Make the sauce
Melt the butter and stir in the flour. Thin with the stock, cream and a couple of spoonfuls of oyster liquor. Simmer for 5–10 minutes, then take off the heat. Add the squeezed lemon juice.
2
Fill the shells
Place 4–5 cleaned oysters in each shell and just cover them with the sauce.
3
Brown under heat
Sprinkle the shells with just a little breadcrumbs and drip over a couple of drops of melted butter. Put them in the oven for 2 minutes.
4
Serve
Serve immediately on a dish with a folded napkin underneath.

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