| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Dozen large oysters; well drained |
| 1 |
tb |
Butter |
| 1 |
tb |
Minced parsley |
| 1/2 |
|
Garlic clove; minced, no more |
|
|
Salt and pepper; black and red |
|
|
Thin slices toasted bread equal to 2 slices regular bread |
|
|
Thin slices lemon and sprig of parsley |
INSTRUCTIONS
one serving (really a breakfast dish!)
If the oysters are fine and salty, you will need no salt. Arrange toast
points in shallow gumbo type bowl, and garnish nicely with lemon and
parsley. If they're small, use more than a dozen.
Drop the butter in a hot skillet, add the oysters, keeping the flame hot.
Cover the skillet, because it pops like mad, and shake the skillet to move
the oysters. When they are curling and almost heated through, tip the
skillet to get a dry spot, add the garlic and parsley, stir into the sauce
made by the oysters and butter, and pour onto toast. Season lightly with
salt and peppers as needed, and serve. If the sauce is scanty, drop a
little pat of butter on top. If you've never cooked oysters, it's important
to know that they cook in no time flat, and are tough and unpleasant when
over-cooked.
Posted to KitMailbox Digest by ddmmom@popalex1.linknet.net on Apr 28, 1998
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