1 pint fresh Oysters, clean, drain and slightly chop
2/3 cup thick white sauce
1 egg yolk
1/2 Tbsp. finely chopped parsley
1 tsp. lemon juice
Buttered dry bread crumbs

Add Oysters, egg yolk, lemon juice, 1/2 teaspoon salt, and dash of cayenne. Arrange buttered ramekins or Scallop shells in a dripping pan, half filled with mixture, cover with buttered crumbs. Bake 12 to 15 minutes at 400 F.

Fills 12 Oyster shells