Ingredients Jump to Instructions ↓

  1. 3 tb Butter

  2. 2 Onions; minced

  3. 3 tb Flour; All Purpose

  4. 1 1/2 c Chicken Stock

  5. 2/3 c White Wine

  6. 1 c Mushrooms; raw, minced

  7. 1 1/2 c Shrimp; cooked, chopped

  8. 3 Dozen Oysters

  9. Rock Salt 2 Egg Yolks

  10. 2 tb Heavy Cream

  11. 10 minutes. Open oysters and put them in their deep shells on individual ovenproof baking dishes. A bed of rock salt will help the shells stand firmly upright. Bake the oysters in their own juices in preheated moderate oven (350F) for about 6 minutes. Beat egg yolks with cream and beat hot sauce into the mixture. Reheat the sauce but do not boil. Cover each oyster with some of the sauce and sprinkle lightly with equal parts of dry bread crumbs and parmesan cheese. Return the oysters to the oven for about 10 minutes, until the topping is browned.


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