| 1 | Make a roux of butter and flour, stir until smooth and light brown. |
| 2 | Add onions and cook for a few minutes. |
| 3 | Drain oysters and add ?cup of oyster liquid. |
| 4 | Simmer for 10 minutes. |
| 5 | Beat egg yolks with cream. |
| 6 | Add seasonings and egg yolk mixture. |
| 7 | Add onions and parsley. |
| 8 | Continue to cook for 3 minutes. |
| 9 | Add lemon juice and wine. |
| 10 | Place in individual casseroles or ramekins. |
| 11 | Top with buttered bread crumbs. |
| 12 | Bake at 350=b0°F until hot and bubbly. |
| 13 | makes 6 servings. |
