1 1/2 cups beef stock
1/2 cup oyster juice
1 cup white wine
3 tbsp cider vinegar
2 egg yolks
1 orange, sliced
8-10 oysters

Boil the beef stock, or preferably the liquid from the roasted meat, with the oyster juice and wine, for 5-10 minutes to reduce stock by a 1/2 cup. Add oysters and orange, reduce heat. Beat eggs in a dish, add 1/2 cup of stock to eggs, beat. Slowly pour eggs into the pan. Stir constantly to keep eggs from solidifying. Remove oranges before serving.

Galerie de Paris
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