Title: Gratineed oysters with diced apples in a calvados sabayon
 Categories: Appetizers, Seafood
      Yield: 4 servings
 
      1 c  Heavy cream
      3    Egg yolks, lightly beaten
      2 tb Calvados
     16    Oysters in the half shell
      2    Apples; peeled and finely
           - diced (reserve in cold
           - water with the juice of
      1    Lemon
 
  In a small bowl place the heavy cream and whisk it for 3 to 5
  minutes, or until it is softly whipped.  Add the egg yolks and the
  Calvados, and whisk them in.
  
  In each oyster half shell place the diced apple.  Place the oyster
  meat on top.  Cover it with the cream mixture.
  
  Place the oysters on a flat sheet and broil them for 1 to 2 minutes,
  or until the cream mixture is golden.