Take three dozen fine, large Oysters, drain and chop them into middling fine pieces. Rub together one tablespoonful of butter and two tablespoonfuls of flour very smoothly. Place in a saucepan one-half pint of cream, and when it is coming to a boil, stir in the flour and butter. Have ready the yolks of two eggs well beaten, and, as soon as the milk boils, take from the fire and add the eggs, one tablespoonful of parsley chopped fine, one bay leaf chopped fine, mace, and a sprig of finely chopped thyme. Add salt and Cayenne to taste, and add the Oysters. Take the deep shells of the Oysters, which have been washed perfectly clean, and filled with this mixture; sprinkle lightly with bread crumbs; put a pinch of butter on top, and set in the baking pan and brown. The oven should be very quick, and only five minutes is needed for the browning. Serve the Oysters thus baked in their shells, and garnish the dish with sprigs of parsley or asparagus tips, olives and sliced lemon.