5 Doz. oysters, opened and on the half shell
1 sm Onion chopped fine
150 ml Champagne
50 ml Fish stock
300 ml Cream
Salt & pepper

Preheat oven to 200C. Saute the onion with a dab of butter over med. heat. Add the champagne and reduce over a high heat until 1/4 the volume. Add fish stock and reduce the same again. Add cream bring to boil then simmer gently for 5 mins. Season to taste and strain the sauce. Place oysters on a baking tray, heat in oven for 3 mins. They should be hot but still moist and plump. Arrange 10 oysters on each of 6 plates & ladle the sauce over them. Garnish with chives or chervil.