Soubise Sauce: Melt butter in small saucepan. Add tarragon, chicken broth, Chablis and onions. Bring to boil and cook until onions are translucent. Remove from heat. Add mixture of water and arrowroot to saucepan. Bring to boil, stirring constantly. When mixture thickens add two pints of heavy cream and stir until well mixed. Remove for later use. Cooking and preparation: Fry half pound of bacon, chopped until foamy. Add quart of oysters, drained. Cook until oysters curl. Remove bacon and oysters from pan with slotted spoon. Place on fettucine or wild rice and top with soubise sauce. Garnish with parsley. Serve with seasonal fruit and green vegetables.