8 oz Wine, white, dry

      2 oz Juice, lemon

      4 oz Cream, heavy

      4 oz Butter

      4 tb Shallots, chopped

           Salt (to taste)
           Pepper (to taste)
           Oyster juice, from the
           -- shucked oysters
       In a saucepan, cook the shallots, white wine, oyster juice and
  lemon juice until all of the liquid has evaporated.
       Add the cream and bring to a strong boil, whisking constantly.
       Whip in the small pieces of butter until melted.  Remove from
  heat.  Season to taste with salt and pepper.
       Strain through fine sieve into another pan and keep warm.
       Source:  Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Max Schacher, Le Coquelicot, Ross, Marin County, CA