Instructions: Mornay sauce:
Grate the cheese.

Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg. Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesnt burn.

Remove sauce from heat and whisk in combined egg yolk and cream. Sauce should be thick and creamy.

To serve:
Spoon hot sauce over oysters to cover, sprinkle with extra cheese and paprika and place under grill until browned.

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