1 bunch green onions, chopped fine
1/4 lb. butter
3 tbsp. flour
1 pt. chicken or fish bouillon or broth
1 can chopped mushrooms
1/4 c. cheddar cheese
1/8 tsp. paprika
3 egg yolks
3 oz. white wine (dry sauterne or sherry)
1/2 c. evaporated milk
Salt, black pepper & hot pepper sauce to taste
1/2 lb. shrimp, chopped fine
1 tsp. oregano

This recipe, used as a casserole dish, will serve 4 to 6 persons. It can also be used as a sauce to cover approximately 4 dozen oysters on the half-shell.

SAUCE: Mix shrimp, mushrooms and 1 1/2 ounces wine together. Set aside. Brown onions in butter; add flour and stir over a low flame until mixture is a light brown. Add chicken or fish bouillon or broth, which has been heated, slowly -- stirring all the while. Add shrimp, mushrooms and wine mixture until sauce is smooth and begins to thicken. Set aside to cool slightly.

Beat egg yolk well, but not too long with 1 1/2 ounces wine and the evaporated milk. Slowly pour the warm sauce into this egg-wine-milk mixture stirring constantly so it will stay smooth and not curdle. Add liquor from pre-baked oyster shells and season to taste. Replace the whole mixture on the fire and cook over low heat for 10 to 15 minutes until thick, stirring constantly to prevent lumping or scorching. If too thin, add flour or cornstarch to thicken.

Pour into 4 separate casserole or ramekins and place 10 to 12 oysters in the middle of the mixture; cover with more of the sauce. Sprinkle well with cheddar cheese, place in 400 degree oven and bake until golden brown. CAUTION: Make sure oysters are placed between layers of sauce, as they will get extremely hard if they are cooked on the bottom.