@oceanswimmer: My sister worked at an elegant little restaurant in New Orleans a couple of years ago and she brought back this recipe for Normandy sauce. It is really easy to make and the taste is out of this world! These are the ingredients: ¼ cup butter, 1 cup mushrooms (chopped), ¼ cup flour, 1 cup fish stock, dash of Cayenne, 6 oysters, 2 egg yolks, ½ cup cream 2 Tbsp. white wine (or lemon juice), salt and pepper to taste.
Melt the butter in a pan over low heat. Add the mushrooms and let simmer for about 5 minutes. Add the cayenne and the flour. Stir until well blended. Remove from the heat and stir in the fish stock. Return to heat and stir constantly until it is smooth and thick.
Chop up the soft part of the oysters and add to the sauce. Beat the egg yolks slightly, add cream and a little of the hot sauce. Add that to the remaining sauce. Add the wine or lemon juice. Cook until thoroughly heated. Season to taste. It is great served with poached fish.