Preparation / Directions:
Place the oysters and their juice in a large skillet over medium heat. Cook just until the edges begin to ruffle - do not overcook. Remove from heat. Drain oysters, reserving juice. Melt margarine in medium saucepan, add shallots and mushrooms. Cook over medium heat until shallots are translucent and mushrooms are softened. Add the flour. Stir and cook for about 3 minutes. Slowly add one cup of oyster liquid and evaporated skim milk, stirring with a wire whisk until smooth. Cook, stirring, until heated through. In a bowl, combine the egg yolks, wine, Worcestershire sauce, chives, salt tabasco sauce, and lemon juice. Beat well and add to oyster mixture. Stir and heat until piping hot.