Oysters and bacon soubise

 
                         Oysters And Bacon Soubise
 
 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.
 
 
                    - - - - - - - - - - - - - - - - - -