3 tb Butter
2    Onions; minced
3 tb Flour; All Purpose
1 1/2 c  Chicken Stock
2/3 c  White Wine
1 c  Mushrooms; raw, minced
1 1/2 c  Shrimp; cooked, chopped
3    Dozen Oysters
Rock Salt
2    Egg Yolks
2 tb Heavy Cream
Bread Crumbs; dried
Parmesan Cheese; grated

Melt butter and saute onions until golden brown. Stir in flour and cook,
stirring, until the mixture is lightly browned. Gradually stir in stock,
wine , mushrooms, and shrimps. Cook slowly over low heat, stirring
constantly, for 10 minutes. Open oysters and put them in their deep shells
on individual ovenproof baking dishes. A bed of rock salt will help the
shells stand firmly upright. Bake the oysters in their own juices in
preheated moderate oven (350F) for about 6 minutes. Beat egg yolks with
cream and beat hot sauce into the mixture. Reheat the sauce but do not
boil. Cover each oyster with some of the sauce and sprinkle lightly with
equal parts of dry bread crumbs and parmesan cheese. Return the oysters to
the oven for about 10 minutes, until the topping is browned.