1 – 10 oz. jar Pacific Oysters¼ lb Mushrooms (sliced) 2 T Butter Saute mushrooms in butter until tender. Add oysters and heat through. Salt lightly. Remove from pan and keep warm while preparing sauce.
Sauce: 1 TFlour ½ tsp Mustard ½ tsp Salt 1½ cup Milk 2 Egg yolks, beaten
Blend drippings, flour, mustard, salt, dash pepper. Slowly add milk and stir until slightly thickened. Gradually add egg yolks and stir gently until bubbly, but Do Not Boil. Arrange oysters and mushrooms on toast and pour sauce over all.