1 pt. fresh oysters, clean, drain and slightly chop
2/3 c. thick white sauce
1 egg yolk
1/2 tbsp. finely chopped parsley
1 tsp. lemon juice
Buttered dry bread crumbs

Add oysters, egg yolk, lemon juice, 1/2 teaspoon salt, and dash of cayenne. Arrange buttered ramekins or scallop shells in a dripping pan, half filled with mixture, cover with buttered crumbs. Bake 12 to 15 minutes at 400 degrees. (Fills 12 oyster shells.)