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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This is very grand, from the Château de Saran, near Epernay in France, which belongs to the famous Moët & Chandon.
Shuck the oysters, keeping the deep half shells. Put them in a casserole with their liquor and set over a low flame until the liquid whitens. Remove the oysters from the pan with a slotted spoon and keep warm.
Add to the casserole the fish stock, Champagne, and truffle juice, then cook to reduce by a third. Stir in the cream and reduce again until you have a rich sauce the color of ivor