Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large onion -- chopped
2 Tbsp. butter
1 Pinch tarragon leaves
1 C. chicken broth
1/2 C. Chablis
1/2 C. water
2 Tbsp. arrowroot
2 Pt. heavy cream
1/2 Lb. bacon -- chopped
1 Qt. oysters
wild rice or fettucine
Soubise Sauce: Melt butter in small saucepan. Add
tarragon, chicken broth, Chablis and onions. Bring to boil and
cook until onions are translucent. Remove from heat. Add
mixture of water and arrowroot to saucepan. Bring to boil,
stirring constantly. When mixture thickens add two pints of
heavy cream and stir until well mixed. Remove for later use.
Cooking and preparation: Fry 1/2 pound of bacon,
chopped until foamy. Add quart of oysters, drained. Cook
until oysters curl. Remove bacon and oysters from pan with
slotted spoon. Place on fettucine or wild rice and top with
soubise sauce. Garnish with parsley. Serve with seasonal
fruit and green vegetables.
