When they look plump and the edges curl, put the blazer into the hot-water pan and add the seasonings.

Add a few spoonfuls of the liquor from the pan to the yolks of the eggs, and, after mixing well, pour into the chafing-dish.

Stir constantly until the liquor thickens, then serve on thin slices of buttered toast or on thin crackers.
=Oysters a la D'Uxelles.= INGREDIENTS.
1 pint of parboiled and drained oysters.
1 pint of oyster liquor or chicken stock.
4 tablespoonfuls of butter.
4 tablespoonfuls of chopped mushrooms.
4 tablespoonfuls of flour.
A few drops of onion juice.
A few grains of cayenne.
1 teaspoonful of salt.
1 teaspoonful of lemon juice.
Yolks of 2 eggs.
_Method._--Let the oysters be parboiled and drained beforehand.

(To parboil, heat quickly to the boiling-point in their own liquor.) Melt the butter in the blazer, add the flour, salt and pepper, and cook till frothy; add the oyster liquor or chicken stock and cook until the boiling-point is reached.

Now add the oysters, and, as soon as they are heated thoroughly, put the blazer into the bath and add the beaten yolks, the onion and lemon juice and the mushrooms.