Wash and pick over oysters, parboil, drain, and to liquor
add enough water to make one cup liquid; then strain
183through cheese-cloth. Cook butter, shallot, and pepper
three minutes, add flour, and pour on gradually, while stirring
constantly, oyster liquor. Add seasonings and oysters.
Remove oysters to small pieces of bread sautéd in butter on
one side. Pour sauce over oysters and garnish with thin
slices of cucumber pickles.