Sauce for Scolloped Oysters.—Fry lightly together two ounces of butter and four ounces of fine flour, then add a quarter of a pint of milk, quarter of a pint of liquor from the oysters, a saltspoonful of essence of anchovy, two tablespoonsfuls of white wine, a dust of cayenne pepper, and stir together till it boils, then add two raw yolks of eggs, a tablespoonful of thick cream, a few drops of lemon juice, and stir over the fire until it thickens, but do not let it re-boil, tammy it, add a pinch of finely chopped parsley and a very small piece of eschalot chopped very fine, and use as directed.