Four Seasons Oysters In Champagne Veloute

Preparation

1. Step 1

   Remove the oysters from the shells and refrigerate. Reserve the oyster liquid and the shells.

2. Step 2

   Melt butter in a 2½-quart saucepan and stir in the flour. Cook for 2 minutes without letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat this into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.

3. Step 3

   Stir in ¼ cup of the Champagne and the cream. Simmer until the mixture is reduced to 1 cup, whisking often.

4. Step 4

   In a separate pan, heat the remaining ¼ cup Champagne with the herbs and cook until the liquid is almost evaporated. Add the mixture to the sauce and season with pepper.

5. Step 5

   Preheat broiler. Line a baking pan large enough to hold the shells in a single layer with rock salt or crumpled foil to hold them steady. Rinse and dry the shells and place in the pan.

6. Step 6

   Put an oyster on each shell and spoon about 1 heaping teaspoon of sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.