Recipe - John Bs Oysters Bienville

6 Dozen Oysters (Opened,
reserving Liquid
And Shells)
1 bn Green onions; (use stems)
One fourth pound Butter
4 Cloves garlic
One half cup Lemon juice
8 tablespoon Flour
Heavy cream
One half cup Dry white wine
One half pound Shrimp; finely chopped
5 Three fourths ounce Chopped mushrooms; undrained
One fourth cup Chopped fresh parsley
Tabasco, salt and white
pepper ; to taste
Parmesan cheese
Lemon wedges
Toast points

Saute green onions, butter and garlic. Stir in flour. Cook over low heat
until bubbly. Combine oyster liquid, mushroom liquid and enough heavy
cream to make a total of 1 One half cups of liquid. Add to sauce mixture slowly
and cook until sauce is smooth and creamy. Add lemon juice, wine,
mushrooms, parsley and seasonings to taste. Simmer mixture on low heat for
15 minutes. Place 1 to 2 inch rock salt in a large Pyrex baking dust.
Place oyster shells onto this bed of salt. Place 1 oyster in each half
shell and bake at 375 degrees until edges of the oysters curl. Drain any
liquid from individual oysters with meat basting bulb. Top oysters with
sauce, and sprinkle with grated fresh parmesan cheese. Return to oven and
broil until slightly brown. Serve with lemon wedges and toast points.