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Cooking with oysters
Article in images

Hot oysters in their shells with champagne sabayon

Hot oysters in their shells with champagne sabayon
© Owen Franken

A Guy Savoy for wewomen

Serves 4
20 min
Cooking time: 10 min

24 oysters
2 cl dry champagne
3 eggs, separated
125 g clarified butter
chervil to garnish

See the full recipe


Sarah Horrocks
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