|Standard oysters||1 Pint|
|Half and half cream||1 Cup (16 tbs)|
|White pepper||1⁄4 Teaspoon|
|Egg yolks||3 , beaten|
|Egg whites||3 , beaten stiff|
Drain oysters; chop.
Melt butter; blend in flour until paste forms.
Add cream; cook, stirring constantly, until thick.
Remove from heat; add oysters, seasonings, and egg yolks.
Fold in egg whites.
Pour into greased casserole.
Bake in 350Â°F oven 30 minutes or until brown.