Oysters in Cases

Open and blanch a couple of dozen medium-sized oysters in a saucepan with one
wineglassful of white wine and half an ounce of butter, and season with a pinch of
pepper and a little nutmeg. Cook for five minutes, and add one pint of well reduced
veloute sauce ; cooking for another five minutes, and adding half an ounce of crayfish
butter and stirring occasionally. Fill the cases with four oysters each and the
garnishing equally divided. Sprinkle over a little fresh breadcrumbs, and arrange
them on a toasting pan. Spread a little butter over each patty, and place in a moderate
oven for five minutes. Have a hot dish at hand with a folded napkin spread
over it ; place the patties on it and serve.