Instructions: Make a roux of butter and flour, stir until smooth and light brown. Add onions and cook for a few minutes. Drain oysters and add 3/4 cup of oyster liquid. Simmer for 10 minutes. Beat egg yolks with cream. Add seasonings and egg yolk mixture. Add onions and parsley. Continue to cook for 3 minutes. Add lemon juice and wine. Place in individual casseroles or ramekins. Top with buttered bread crumbs. Bake at 350 F until hot and bubbly.

Makes 6 servings.

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