"Recipes from the Chef's Kitchen"

Main Ingredients:
1)   12 Oysters, opened and set out on the
       half shell
2)   2 Oyster Roots Salsify, julienned into little batons
3)   1 Leek, cut into slightly bigger sticks
4)   1 Shallot, minced
5)   Caviar

Ingredients for the Sabayon:
1)   6 Egg Yolks
2)   3/4 cup Champagne
3)   3-4 tbs. melted Butter

Preparation:
1)   Open the oysters and set out on the half shell and
       on the platter.
2)   Julienne the oyster roots and leek, mince the shallot
       and artifully arrange on and around the oysters.
3)   Whisk the egg yolks, Champagne and melted
       butter in a large bowl until thick enough to coat
       with a spoon, about 8 minutes.
4)   Drizzle over the oysters.
5)   Place a dab of caviar on each oyster.

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