Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pints oysters -- shucked
1 cup half and half -- or heavy cream
4 tablespoons butter (1/2 stick) -- or margarine
1/4 pound mushrooms -- thinly sliced
2 tablespoons all-purpose flour
1/4 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 pinch cayenne pepper
3/4 teaspoon salt -- (optional)
1/4 teaspoon black pepper
1 cup soft bread crumbs -- (2 slices bread)
Preheat the oven to 425 Deg. F. Drain the oysters, saving the liquor.
combine the oyster liquor with enough half and half to make 1-1/2 cups.
Set aside.
Melt 2 tablespoons of the butter in a heavy 9 or 10 inch skillet over
moderate heat. Add the mushrooms, and cook, uncovered for about 3
minutes, or until lightly browned. Remove the mushrooms to a platter
and set aside.
Reduce the heat to low and melt 1 tablespoon of the remaining butter in
the skillet. Blend in the flour, and cook for 1 minutes, stirring
constantly. Gradually add the oyster liquor and half and half mixture,
and cook, stirring constantly, until the mixture thickens -- about 3
minutes. Remove from the heat.
Add the oysters, the cooked mushrooms and any accumulated liquid, and
the Worcestershire sauce, lemon juice, cayenned pepper, salt and black
pepper. pour the mixture into a buttered 8-inch glass or ceramic pie
plate.
Sprinkle with the bread crumbs, and dot with the last tablespoon of
butter. Bake, uncovered, until the crumbs are browned--about 10
minutes.
