3 doz. Louisiana oysters
1 tbsp. butter
2 egg yolks, beaten
2 tbsp. sherry
1/2 tbsp. flour
1 c. cream
1 tsp. salt
1 tsp. cayenne

Melt butter and stir in flour. When well blended, add cream gradually and beat until smooth and glossy.

Add oysters, drained and cut in quarters. When heated through, add salt, cayenne, and sherry; stir well and add beaten egg yolks. Serve immediately on toast squares.