OYSTERS IN CHAMPAGNE SAUCE
Steps:
- In medium saucepan, reduce 1 cup of champage to approximately 1/4 cup of liquid. Add the cream and reduce mixture to 1 cup of liquid. Add butter and stir until butter melts and thickens mixture. Place one oyster and some sauce in each saved shell. Broil until golden brown and bubbly. Edges of oyster should just start to curl. Garnish with chives and serve immediately
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