*  Exported from  MasterCook  *
 
                         OYSTERS IN CHAMPAGNE SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   24                    Raw oysters - in shell
                         -----CHAMPAGNE SAUCE-----
    1 1/2   tb           Unsalted butter
    1 1/2   tb           Flour
      1/2   c            Oyster juice - from above
      1/2   c            Champagne - or other dry
                         -sparkling wine
      1/4   ts           Celery seed - ground
                         Freshly ground white pepper
    2       c            Rock salt - or coarse salt
                         -for the broiler pan
 
   * 2 cups rock salt - or coarse salt for the broiler pan
   
   *DIRECTIONS*
   
   PREPARATION: Open the oysters as instructed in previous recipe (“Opening
   Oysters in the Microwave”).  Measure 1/2 cup of the strained cooking liquid
   and reserve.
   
   CHAMPAGNE SAUCE: Melt the butter in a 1-quart glass or ceramic measure or
   bowl, uncovered, on high for 2 minutes. Stir in 1/2 cup reserved oyster
   juices and Champagne and cook, uncovered, on high, stirring twice during
   cooking, for 4 minutes or until thickened. Recipe can be made to this point
   a few hours ahead.
   
   COOKING AND SERVING: Heat the broiler with rack set at its highest level.
   Stir celery seed and white pepper to taste into the sauce. Spread 2 cups of
   coarse or rock salt in the bottom of a broiler pan to steady oysters.
   Nestle reserved shells into salt.  Put each oyster in a shell and
   thoroughly coat the tops with sauce.  Put under preheated broiler until
   just golden, about 2 minutes.
   
   Makes 4 first-course servings.
   
   NOTE:  This is a simple and elegant classic.  You can prepare the oysters
   and sauce ahead in the microwave, and then broil for a minute or two just
   before serving.  The obvious wine to serve is Champagne. If you choose
   another dry sparkling wine to drink instead, use the same one in the sauce.
   
   Recipe from Barbara Kafka, Cook’s Magazine, September/October, 1987.
  
 
 
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