Boil in their own liquor twenty-five fat oysters. Drain, and chop with a silver knife. Put one cup of milk in double boiler. Rub together one tablespoonful of butter and two of flour; add gradually the hot milk, beating all the while. Now add yolks of two eggs, teaspoonful of salt, quarter teaspoonful of pepper, and a tablespoonful of green pepper chopped fine; add the oysters, fill the mixture into the deep oyster shell, dust with dry bread crumbs, and brown in a quick oven. Do not keep them in long, or the mixture will curdle.