Oyster Poulette

Place thirty-six freshly-opened oysters in a saucepan with a little of their own
liquor, one ounce of butter, half a pinch of salt and pepper and parboil for three minutes,
adding half a pint of hoUandaise sauce; stew well together for two minutes
longer, but without letting the liquor boil, add one teaspoonful of chopped parsley
and the juice of half a lemon, stir slightly and serve very hot.