Oysters à la D'Uxelles

Ingredients

• 1 pint Oysters
• 1 pint Oyster liquor or chicken stock
• 4 tablespoons Butter
• 4 tablespoons Chopped mushrooms
• 4 tablespoons All-purpose flour
• 1/2 teaspoon Onion juice (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Cayenne pepper (Quantity estimated (not specified in original recipe))
• 1 teaspoon Salt
• 1 teaspoon Lemon juice
• 2 count Egg yolks
• 4 servings Toast or crackers (Quantity estimated (not specified in original recipe))

Instructions

1. 1Parboil the oysters in their own liquor until they just begin to curl. Drain and set aside. This should take about 5 minutes.
2. 2Melt the butter in a saucepan over medium heat. Whisk in the flour, salt, and cayenne pepper until smooth and frothy. Gradually whisk in the oyster liquor or chicken stock and cook, stirring constantly, until the mixture reaches a simmer. This should take about 5 minutes.
3. 3Add the parboiled oysters to the sauce. Heat through. Stir in the beaten egg yolks, onion juice, lemon juice, and mushrooms. Cook, stirring constantly, until the sauce thickens slightly, about 5 minutes. Serve immediately over toast or crackers.