Cover an inverted shallow baking dish, holding about a quart, with chilled puff-paste rolled to the thickness of one fourth an inch; prick with a fork, that it may rise evenly in baking. Slide on to a baking-sheet, to keep the edge from the bottom of the oven, and bake about twenty-five minutes. (See Puff-paste.) Cut out a cover one fourth an inch thick, a little larger than the top of the dish, as it will shrink in baking, prick and ornament with pieces of pastry if desired. Place on a baking-sheet, chill, then bake about twenty-five minutes. Remove the paste from the baking dish and set in place on the serving dish. Fill with a quart of drained oysters that have been cut in halves, stirred into a cup of hot cream sauce and simmered five minutes, or until thoroughly heated, but no longer. The sauce will not season the oysters sufficiently, and additional salt and pepper will be needed.