Beard a dozen sauce oysters and cut them up into little square pieces; strain their liquor into a cup. Put two ounces of fine flour into a stewpan with two ounces of butter, a tiny dust of cayenne pepper, a pinch of salt, three raw yolks of eggs, and barely half a pint of cold milk, mix well together, and stir over the fire till it boils; add the cut up oysters and their liquor. Whip four large whites of eggs and a pinch of salt till very stiff, and add this to the above boiled mixture; mix well together and fill some little paper cases which have been just oiled and dried (china cases can be used if liked); put a few browned breadcrumbs on the top of each soufflé, and a tiny piece of butter to keep it moist, and bake in a moderate oven for about fifteen minutes. Dish up on a dish-paper on a hot dish, and serve directly they are taken from the oven. These might also be steamed instead of baked, and they may be served either in the fish course or as an entrée.