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.