Masson's was a popular French restaurant in New Orleans during the 60's and 70's. From what I've read on the internet, this dish was a popular item on the menu and was served as part of a trio of baked oysters. Masson's closed quite a while back.
For the sauce, saute together:
1/4 c sliced mushrooms
2 T chopped shallots or green onions
1 1/2 t dry mustard
Dash cayenne
3 T butter
Blend in:
3 T AP flour
1/2 t salt
3/4 C milk
Cook until mixture has thickened and then slowly add the sauce to the egg yolk.
1 egg yolk, beaten
Return the mixture to the sauce pan and add:
2 T dry sherry
Prepare the oysters:
12 small oysters in the half shell
Salt
Place the oysters on a baking sheet and sprinkle with salt. Bake at 350 for approximately 8 minutes. Spoon some sauce over each oyster and bake 5 minutes longer.
Source: Benson & Hedges 100's Presents 100 Recipes from 100 of the Greatest Restaurants
My note: Baking small oysters for 13 minutes may be a little too much. I would just watch for the edges to curl during the first bake and probably wouldn't let them go 5 minutes during the second bake.
For the sauce, saute together:
1/4 c sliced mushrooms
2 T chopped shallots or green onions
1 1/2 t dry mustard
Dash cayenne
3 T butter
Blend in:
3 T AP flour
1/2 t salt
3/4 C milk
Cook until mixture has thickened and then slowly add the sauce to the egg yolk.
1 egg yolk, beaten
Return the mixture to the sauce pan and add:
2 T dry sherry
Prepare the oysters:
12 small oysters in the half shell
Salt
Place the oysters on a baking sheet and sprinkle with salt. Bake at 350 for approximately 8 minutes. Spoon some sauce over each oyster and bake 5 minutes longer.
Source: Benson & Hedges 100's Presents 100 Recipes from 100 of the Greatest Restaurants
My note: Baking small oysters for 13 minutes may be a little too much. I would just watch for the edges to curl during the first bake and probably wouldn't let them go 5 minutes during the second bake.
