1 pint oysters 1/2 tablespoon vinegar
3 tablespoons butter 3/4 tablespoon lemon juice
41/2 tablespoons flour Yolks 2 eggs 1/2 cup chicken stock 1 tablespoon grated horseradish 1/2 cup cream 2 tablespoons capers
Salt and pepper
Parboil oysters, drain, and reserve liquor; there should be one-half cup. Make sauce of butter, flour, stock, oyster liquor, and cream; add yolks of eggs, seasonings, and salt and pepper to taste. Add oysters, and as soon as oysters are heated, fill patty shells.