|Shallots/1 small onion||3 , minced|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Prepared mustard||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Minced parsley||1 Teaspoon|
|Egg yolk||1 , beaten|
|Bread crumbs||1⁄4 Cup (4 tbs), buttered|
Pick over the oysters to remove any shell.
Chop the oysters.
Preheat the oven to 400 degrees.
Saute the shallots or onion and mushrooms in the butter, stirring, for two to three minutes.
Blend in the flour, add the cream and cook, stirring, until thickened.
Add the Tabasco, mustard, worcestershire, parsley, oysters and salt and pepper to taste.
Simmer the mixture, stirring, for one minute.
Add a little of the hot mixture to the egg yolk while stirring.
Combine with the sauce and mix well.
Turn into scallop shells and cover with the buttered crumbs.
Bake fifteen minutes.