Ingredients

36 Oysters, large
1 tb Parsley, minced
1/2 pt Cream
1 tb Butter
2 Egg yolks
1 ts Thyme, minced
1 ts Mace
1 Bay leaf
Salt & pepper to taste

Drain oysters and chop finely. Rub butter and flour into smooth paste. Add cream. Bring to a boil, then remove from fire and add well-beaten eggs and seasonings. Stir in the oysters. Fill cleaned oyster shells with mixture, top with crumbs and butter and brown in a baking pan in a quick oven for approximately five minutes, until brown.