Drain fifty oysters; pour over them a pitcher of cold water. Have ready a granite pan, smoking hot; throw in the oysters; add two ounces of butter, a teaspoonful of salt and a quarter of a teaspoonful of pepper. Stir carefully with a wooden spoon until the oysters are smoking hot. Have ready the yolks of two eggs beaten with six tablespoonfuls of cream; add quickly--do not boil; then add a tablespoonful of sherry and serve on nicely browned toast.