1 pint oysters
1/2 teaspoon salt
2 tablespoons chopped mushrooms
1/2 teaspoon lemon juice
Few grains cayenne
2 tablespoons butter
1 egg yolk
2 tablespoons flour
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.
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