1 pint of solid oysters (about 30 oysters). 1 pint of cream, or 3/4 pint of milk. Salt and pepper. 1/4 cup of butter. 1/2 cup or more of mushrooms. 1/4 cup of flour. 1 tablespoonful of fine-chopped parsley.

Scald the oysters in their own liquor. Make the sauce in the usual manner and to this add the oysters, strained from their liquor. If a full pint of milk be used, add an extra level tablespoonful of flour to that stipulated for the sauce. Cream makes proportionately a thicker sauce than milk. Oysters thus prepared may be served in Swedish timbale cases, patty shells, bread croustades, green peppers, vol-au-vent, or on toast. If canned button mushrooms be used, cut in halves and reheat in the sauce with the oysters. If the mushrooms be fresh, prepare as usual: rub over with the cut side of a lemon, simmer in water until tender, then add with the oysters.