78 Oysters in Champagne Sauce

Main ingredients

• 12 oysters
• 8 tablespoons champagne
• 2 egg yolks

1. Open the oysters and loosen them from the hollow shell with a knife or a tablespoon. Put on one side and strain their juice through a fine cloth. Wash the hollow shells and arrange them on the dish of salt-crystals. Keep them hot in the bottom of the oven.
2. Pour the champagne into a small saucepan, bring it to the boil and reduce it to a quarter of its original