Oysters à la d’Uxelles

• 1 pint oysters.
• 2 tablespoons chopped mushrooms.
• 2 tablespoon

Clean oysters, heat to boiling point, and drain. Reserve liquor and strain through cheese cloth; there should be three-fourths cup. Cook butter and mushrooms five minutes, add flour, and oyster liquor gradually; then cook three minutes. Add seasonings, oysters, egg, and sherry. Serve on pieces of toast