One cup of thick cream sauce,
Eight medium-sized oysters, chopped fine,
One teaspoon of finely minced parsley,
One teaspoon of salt,
One teaspoonful of white pepper.
Blend well and then heat to the boiling point, and cook for five minutes.
MUSHROOM SAUCE
Place one and one-half cups of milk in a saucepan and add four tablespoons of flour. Stir until dissolved and then bring to a boil. Cook for five minutes and then add
One cup of diced and parboiled mushrooms,
One well-beaten egg,