Deviled Oysters II

36 oysters, large
1 tablespoon pa rsley, minced
1/2 pint cream
1 tablespoon butter
2 egg yolks
1 teaspoon thyme, minced
1 teaspoon mace
1 bay leaf
1 salt & pepper to taste
Drain oysters and chop finely. Rub butter and flour into smooth
paste. Add cream. Bring to a boil, then remove from fire and add
well-beaten eggs and seasonings. Stir in the oysters. Fill
oyster shells with mixture, top with crumbs and butter and brown in a
baking pan in a quick oven for approximately five minutes, until
brown