Break out the oysters and remove the beard, collecting the oyster water.
Reduce the sweet wine and champagne and fish stock to one-eighth of a liter when preparing for 4 people and season with salt, cayenne pepper and juice of one lemon.
Stir some of the oyster water into the soup. Then fold in the hollandaise sauce.
Divide the oysters evenly among hot deep plates, arrange the soup in them and spread evenly on the spot.
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