4 sl Salmon, smoked; large

20 sm Oysters, raw

1 c Fish stock

1 c Wine, white

1 ts Parsley

1 ts Shallots

1 T Onion; chopped

1 T Chives

4 Peppercorns; crushed

1 Garlic clove; chopped

2 Cloves, whole

3/4 c Cream or cream sauce

2 T Tomato paste

4 lg Mushroom caps

1/3 c Swiss cheese; grated

Rinse salmon slices in hot water, drain and dry. At end of each slice place 5 oysters then roll salmon over them. Arrange rolls on a shallow, greased baking pan. In a saucepan combine wine, stock, parsley, shallots, onion, pepper- corns, garlic and cloves. Bring to a boil then simmer until sauce is reduced to 1/2 cup. Strain sauce into another pan then add cream or cream sauce and tomato paste. Bring this to a boil then remove from heat. Saut# musroom caps in butter until done then place on each salmon roll. Pour sauce over salmon rolls, sprinkle with grated swiss cheese and broil until cheese melts. Serve immediately.