Minced Veal and Oysters

• Veal minced, 1 lb.
• white sauce, 1 pint
• oysters

The most elegant mode of preparing this dish is to mince about a pound of the whitest part of the inside of a cold roast fillet or loin of real, to heat it without allowing it to boil, in a pint of rich white sauce, or béchamel, and to mix with it at the moment of ser