Champagne Oysters

Ingredients:

24-36 oysters on half shell
1/2 to 1 cup Champagne
Hollandaise sauce
6 tablespoons butter
4 egg yolks
1 to 2 small white onions, miced
1 cup Hollandaise sauce
1 lemon; juice only
salt and pepper

Directions:
In small saucepan, heat butter, but don't burn.
Blend egg yolks, salt and pepper, and lemon juice.
Mix this into butter,
adding drops of butter if
needed to prevent curdling.
Cook over medium heat.
return to blender to smooth.
Heat up the broiler right now!
Open shells of oysters and
loosen the bivalves from shells.
Place them neatly in an
oven-proof pan and set aside.
Make Hollandaise sauce and add the
onions and champagne, blending well.
Spoon mixture over each oyster
and place under broiler for 10 minutes.