The Boston cooking-school cook book

by Fannie Merritt Farmer

Oysters à la D’Uxelles

1 pint oysters

2 tablespoons chopped mushrooms

2 tablespoons butter

2 tablespoons flour

½ teaspoon salt

½ teaspoon lemon juice

Few grains cayenne

1 egg yolk

1 tablespoon Sherry wine

Clean oysters, heat to boiling-point, and drain. Reserve liquor and strain through double thickness of cheese-cloth; there should be three-fourths cup. Cook butter and mushrooms five minutes, add flour, and oyster liquor gradually; then cook three minutes. Add seasonings, oysters, egg, and Sherry wine. Serve on zephyrettes or pieces of toasted bread.