Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Champagne Oysters




Source of Recipe


Internet


List of Ingredients




3 dozen fresh oysters in shells
10 oz. dry champagne
4 shallots, finely chopped
2-3 Tablespoons lemon juice
3 egg yolks, well beaten
1/4 cup butter


Recipe



Carefully shuck and rinse oysters and return to cleaned half shells or an oven proof ramekin. In a heavy saucepan simmer 8 oz. (250 ml) of champagne, shallots and pepper until champagne almost evaporates. Mix lemon juice, remaining champagne and egg yolks. Pour on reduced mixture and thicken over low heat. Add butter in small amounts and whisk quickly until blended. Pour over oysters and broil until bubbly and brown. Plan on at least 6 oysters per person.