1/2 pound peeled young potatoes
4 tablespoons milk
4 tablespoons olive oil
2 tablespoons chopped flat-leaf parsley
2 dozen plump, fresh oysters
Salt and pepper, to taste
2 egg yolks
4 tablespoon dry white wine
2/3 cup cream
3 ounces crumbled bleu cheese

Cook the potatoes in salted, boiling water until tender. Drain well, and mash (using a fork) together with the milk, olive oil, and parsley.

Open the oysters, separate the bodies from the shell, keep the juice and set aside. Throw away the top shell, and wash the bottom shell thoroughly.

Beat the egg yolks together with the wine, and put in a double boiler to cook until the mixture doubles in volume, continuing to beat during cooking.

In another pan, mix together the cream and the Bleu cheese. Bring to a boil for 2 to 3 minutes, then remove from heat. Add the oyster juice, and fold this mixture gently into the egg yolks.

To serve, fill the oyster shells with the mashed potatoes. Put the oysters on top, and cover with the sauce. Put them under the grill for 5 minute so that the mixture becomes golden brown.

Serve hot.