method
1. Drain oysters and chop slightly. Drain again.
2. Melt 2 tablespoons butter and blend in flour. Add milk and cook until
thickened, stirring constantly.
3. Beat egg yolks slightly and add to sauce, mixing well.
4. Add oyster liquor, parsley, lemon juice and oysters. Season with salt and pepper.
5. Place in greased ramekins or scallop shells.
6. Melt remaining butter and mix with crumbs. Sprinkle over creamed mixture.
7. Brown in hot oven (425°F.) about 7 minutes.
