Oysters Mornay
	36   oysters   30 g    butter   2 Tbs    cream   3 Tbs    plain flour   3 Tbs    grated parmesan cheese   .75 cups    hot milk   2 pinch    white pepper   2 pinch    cayenne pepper     1 Prepare a very thick béchamel using the butter, flour, cream, milk, cheese and peppers. 2 Remove the oysters from their shells and place into a small pan. Simmer for about half a minute. Strain the juice into the sauce and return the oysters to their half-shells. 3 Cover the oysters with the sauce, sprinkle with a little extra cheese and brown under a griller before serving immediately.   Servings: 12 Yield: 3 dozen   Copyright © 2006, The Gourmet Saint