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| 18 | Oysters; in shells |
| 1/2 Tasse | green onion chopped |
| 1 | cloves garlic minced |
| 2 Esslöffel | butter |
| 2 Esslöffel | flour |
| 1/4 Teelöffel | salt |
| 2/3 Tasse | chicken broth |
| 1 | egg yolk |
| 1/3 Tasse | white wine dry |
| 1 Dose | (3-oz) sliced mushrooms; drained |
| 2 Esslöffel | Snipped parsley (optional) |
| 1 Prise | tabasco |
| 1 1/2 Teelöffel | butter |
| 1/2 Tasse | bread crumbs |
| 2 Esslöffel | parmesan |
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Saute onion and garlic in 2 tablespoons butter until tender. Blend in flour and salt. Add broth and stir until thick. Beat egg yolk and wine; add a little hot mixture; return to hot mixture. Stir in mushrooms, parsley and Tabasco. Cook on low, stirring, until mixture almost boils. In small pan melt 1-1/2 teaspoons butter; add crumbs and toss to coat. Stir in Parmesan. Heat oysters, in shell, at 400 for 5 minutes. Top each with 1 tablespoon sauce; sprinkle with 1 teaspoon Parmesan mixture. Bake at 400 for 10-12 minutes.
Mrs N.R. Hosey (Judy)
Marvell, Ar
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,
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