3 oz oysters, (boiled until edges curl), drained
3 oz clean oyster shells
1/2 cup Bienville sauce, cold
1 cup bread crumbs
1 cup grated parmesan cheese
8 Tablespoons melted butter
Rock salt

Preheat 6 pie pans filled with rock
salt. Preheat broiler to highest flame or oven to 475 degrees. Place
boiled
oysters in shells and cover each with 2 Tablespoons cold Bienville sauce.
Sprinkle with bread crumbs and cheese and place on cookie sheets. Sprinkle
melted butter over oysters to moisten and place under broiler or in oven
until lightly browned and bubbly. Place six oysters on each pre-heated pie
pan and rock salt.

Bienville Sauce
1 bunch shallots, finely chopped (green onions)
2 Tablespoons butter
3 Tablespoons flour
1/2 cup Mushrooms, chopped
2/3 cup chicken broth
1 egg yolk
Ice cream salt
1/3 cup dry white wine
Salt and cayenne pepper to taste
2 dozen oysters on half shell
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese

Saute chopped shallots in butter and slowly stir over a very low heat
until
onions are well cooked but not brown. Sprinkle the shallots with flour and
cook until the flour begins to brown. Add the chicken broth and mushrooms
and mix well. Beat the egg yolk into the wine and add to the chicken broth
mixture, beating all the while. Season with salt and cayenne pepper, and
cook over a low heat for 15 minutes.

Heat a pan of ice cream salt in a 400 degree F oven for 15 minutes. Place
the oysters on the half shell in the hot ice cream salt and return to the
oven for about 5 minutes. Spoon the sauce over each oyster and sprinkle
each
with a mixture of the bread crumbs and Parmesan cheese. Return to the oven
and bake until the bread crumb mixture is lightly browned.