Oysters Poulette Recipe

3 dozen oysters and juice
1 stick butter
4 tablespoons minced green onion
4 tablespoons minced parsley
2 tablespoon flour
1/2 cup milk
2 tablespoons butter
2 egg yolks
1 (4-oz.) can mushrooms
2 tablespoons sherry
4 slices ham
4 rusks

Drain oysters (save juice) and dry on a cloth or paper towel. Salt and pepper them and brown in a skillet of hot butter until they curl, (pouring off liquid and adding more butter until oysters are browned. Saute’ green onion and parsley in butter, and add to the cooked oysters. Heat oyster juice and add to the oysters. Make a sauce of the milk, butter, and flour. Remove from heat and beat in the egg yolks and add mushrooms. Stir this sauce and sherry into the cooked oysters. heat thoroughly in a double boiler. Serve on a slice of hot broiled ham on a buttered and heated rusk.

Serves 4.