1/2 c. chopped mushrooms
1 tbsp. minced onion
4 tbsp. butter
2 tbsp. flour
1 c. light cream
1 tbsp. sherry
1 tbsp. minced parsley
Salt and cayenne pepper
18 oysters
Buttered crumbs

Fry the mushrooms and onions in butter lightly. Mix in the flour, add the cream gradually and heat slowly, not allowing to boil. Add sherry and seasonings. Arrange the open oysters in a casserole, pour over them the sauce, and 2 tablespoons of the oyster liquor, and top with the crumbs. Bake in a hot 400 degree oven for 15 minutes until browned.