INGREDIENTS:

• 4 Miniature pie shells ( can be purchased at most food stores)
• 1 small yellow onion diced
• 24 shucked oysters with liquid (6/shell)
• 1 stick unsalted butter
• 4 oz. oyster liquid
• 6 oz. champagne
• 3/4 cup white flour
• 12 oz. heavy whipping cream
• 1 Tbls. dried dill (may adjust to taste)
• salt and pepper to taste
• 6 oz. peeled brie

Melt 1/4 stick of butter under medium heat.  Add flour in small amounts at a time until of a pasty consistency.  This is a butter roux.  Remove from heat.  Take 1/4 stick of butter and melt in medium size pot over med-high heat.  Add onions and cook till clear. Approximately 5 minutes.  Add champagne.  Cook on same heat till amount of liquid reduces by 1/2.  Add oyster liquid only. (Not oysters) Cook till this further reduces by 1/2 again.  Add cream.  Bring to light boil and cook 5 minutes stirring often.  Reduce heat to medium.  Add dill and stir in.  Add butter roux in small amounts stirring to blend.  Make sure sauce is at gentle boil so that roux will thicken.  The sauce should be of consistency of a heavy coating on a spoon.  Add brie (white rind should be removed) and stir until dissolved.  This will take a couple of minutes, Add oysters and remaining butter.  Cook 2 minutes or until oysters have curled.  Taste, then add salt and pepper. Remember the oysters and brie contain salt.  Divide among shells.  It may be easier to take out the oysters first, then ladle the sauce over the oysters in the shells.