1 pt. oysters
3 tbsp. butter
3 tbsp. flour
1 can mushroom soup
1/2 c. minced onions
1 tsp. salt
2 egg yolks, beaten
1 c. crushed crackers

Bring oysters with oyster liqueur to a boil. When cooled, cut oysters in bite-size pieces. Melt butter, stir in flour, then add mushroom soup. Add the oysters and oyster liqueur, the onion, salt and pepper. Add egg yolks and crushed crackers. Cook slowly for 10 minutes. Serve in a chafing dish with Melba toast rounds.