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OYSTERS FRICASSEEIngredients: 2 Tbsp. butter1 tsp. salt1/8 tsp. pepperDash of cayenne1 pint oysters, cleanedSlowly heat butter and seasonings in a saucepan. When hot, add oysters, cover. Shake pan occasionally while cooking. When oysters are plump, remove and keep hot.Sauce: 1 c. milk and oyster juice2 Tbsp. butter2 Tbsp. flour2 egg yolks1 tsp. lemon juiceTo oyster juice in pan, add milk sufficient to make 1 cup. Make a white sauce from the liquid, butter and flour. Beat eggs until thick, add sauce and lemon juice to eggs. Reheat oysters in sauce, serve on toast or wafers or as desired. Serves 4. Substitutions: Use 1/2 c. white wine in place of milk.