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Oysters à la D'Uxelles

2 tablespoons chopped mushrooms 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt 1½ teaspoon lemon juice Few grains cayenne 1 egg yolk 1 tablespoon Sherry wine Re- Clean oysters, heat to boiling-point, and drain. serve liquor and strain through double thickness of cheesecloth; cloth; there should be three-fourths cup. Cook butter mushrooms five minutes, add flour, and oyster liquor gradually ; then cook three minutes. Add seasonings, oysters , egg, and Sherry wine. Serve on zephyrettes or pieces of toasted bread. 1 pint oysters