4 sl Salmon, smoked; large

     20 sm Oysters, raw

      1 c  Fish stock

      1 c  Wine, white

      1 ts Parsley

      1 ts Shallots

      1 T  Onion; chopped

      1 T  Chives

      4    Peppercorns; crushed

      1    Garlic clove; chopped

      2    Cloves, whole

    3/4 c  Cream or cream sauce

      2 T  Tomato paste

      4 lg Mushroom caps

    1/3 c  Swiss cheese; grated

  Rinse salmon slices in hot water, drain and dry. At end of each slice
  place 5 oysters then roll salmon over them. Arrange rolls on a shallow,
  greased baking pan.
  In a saucepan combine wine, stock, parsley, shallots, onion, pepper-
  corns, garlic and cloves. Bring to a boil then simmer until sauce is
  reduced to 1/2 cup. Strain sauce into another pan then add cream or
  cream sauce and tomato paste. Bring this to a boil then remove from
  heat. Saut# musroom caps in butter until done then place on each salmon
  roll. Pour sauce over salmon rolls, sprinkle with grated swiss cheese
  and broil until cheese melts. Serve immediately.