• 12 oysters cooked, or 1 small tin oysters
• 1 oz. (30 g.) finely chopped suet

Mix the breadcrumbs with the suet, add the liquor from the oysters, a good sprinkling of salt and pepper, the cream and the oysters cut in small pieces. Mix well with the beaten eggs. Stir in a double saucepan over boiling water for 5 minutes. Leave until cold, then use.