1 stick butter
1 c. finely chopped scallions or green onions
1/4 c. finely chopped parsley
1 1/2 tsp. chopped garlic
1/2 c. flour
2 c. half & half cream
4 egg yolks, well beaten
1/4 c. dry sherry
1 tsp. salt
1 tsp. white pepper
1/2 tsp. cayenne
2/3 c. chopped mushrooms
1/2 lb. boiled shrimp, chopped fine
2 doz. oysters & shells
Rock salt

Melt butter in heavy skillet. Add scallions, parsley and garlic for 5-10 minutes. Gradually stir in flour and stir until thick. Add half & half cream. Add egg yolks, sherry, salt, pepper and cayenne. Cook over low heat until thick. Stir in mushrooms and shrimp. Cook for 5 minutes. Set aside.

Arrange oysters in shells in pan of rock salt. Preheat oven to 475 degrees. Bake 5-10 minutes or until edges curl up. Remove from oven. Place mixture on each oyster. Sprinkle with bread crumbs and Parmesan cheese. Bake 10-15 minutes. Serves 6-8.