1 pint oysters.

1 tablespoon butter.

3 shallots, finely chopped.

2 tablespoons flour cup milk.

cup cream teaspoon salt 1/8 teaspoon nutmeg.

Few grains cayenne.

teaspoon made mustard.

tablespoon Worcestershire.

Sauce 3 chopped mushroom caps teaspoon chopped parsley 1 egg yolk Buttered cracker crumbs.

Wash and chop oysters. Cook shallots in butter three minutes, add flour and stir until well blended; then add milk and cream. Bring to the boiling point and add oysters and remaining ingredients, except egg yolk and crumbs, and let simmer twelve minutes. Add egg yolk, put mixture in deep halves of oyster shells, cover with buttered crumbs, and bake fifteen minutes.