| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Seafood | 2 | Servings | |
INGREDIENTS
| 12 | FRESH, SHUCKED OYSTERS IN A | |
| 1/4 | c | OYSTER LIQUOR, FROM JAR |
| 1 | BAY LEAF | |
| 1 | t | WORCHESTERSHIRE SAUCE |
| 4 | SLICES, 1/2 OZ. EACH LEAN | |
| 1/2 | c | UNBLEACHED WHITE FLOUR, IN A |
| 2 | EGGS, BEATEN IN A SMALL BOWL | |
| 1 | c | BREAD CRUMBS |
| 2 | c | OIL, FOR FRYING |
| 12 | TOOTHPICKS, FOR WRAPPING BAC |
INSTRUCTIONS
In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worchestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in bread crumbs. Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper bag and serve immediately. Yields 12 oysters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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