Fathers, husbands – if you have been negligent in this duty and great privilege, repent by starting family worship today. Again, you may feel awkward about what to say to your wife or you children about starting, but simply say that God has convicted you of your responsibility to lead in family worship and you want to start at a given time today or tonight. Almost certainly your wife will be thrilled more than you can imagine to hear you say that. Your children may or may not be as enthusiastic, but that does not really matter. The less interested they are, the more your family needs family worship. The Lord will help you. He does not call His Spirit-begotten sons to this task without giving them the power of the Holy Spirit to accomplish it. The same Father who gave you the Gospel and who drew you to Christ will strengthen you by His Spirit to put on this badge of godly manhood.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Essnce01	4	servings

INGREDIENTS

8	oz	Andouille sausage; crumbled
2	tb	Minced shallots
1	ts	Minced garlic
1	c	Bread crumbs
1	tb	Emeril.s Essence; see * Note
24	lg	Shucked oysters
1	c	Flour
2		Eggs; slightly beaten
		=== HERBSAINT DRESSING ===
1	c	Prepared or homemade mayonnaise
1/4	c	Buttermilk
1/4	c	Herbsaint
1	ts	Minced garlic
		Salt; to taste
		Freshly-ground black pepper; to taste
4	c	Assorted baby greens
		(arugula; red and green oak, red and
		Green leaf; radicchio, lola rosa)
8		Bread sticks -; (12. long)
4	oz	Parmigiano-Reggiano cheese block; shaved

INSTRUCTIONS

* Note: See the .Emeril.s Essence Information. recipe which is
included in this collection.
Preheat the fryer. For the oysters: In a saute pan, render the
andouille for 1 to 2 minutes. Add the shallots and garlic and
continue rendering for 1 minute. Remove from the stove and cool
slightly. In a food processor, add the andouille, bread crumbs, and
Emeril.s Essence, blend until fully incorporated. Dredge each oyster
in the flour. Dip the oyster into the beaten eggs, letting any excess
drip off. Dredge the oysters in the andouille crust, coating each
side completely. Place the oysters in the fryer and fry for 2 to 3
minutes or until golden-brown and their edges start to curl. Remove
from the fryer and place on a paper-lined plate. Season with Essence.
For the dressing: In a mixing bowl, combine all the ingredients
together and mix until smooth. Season with salt and pepper. In a
mixing bowl, toss the greens with the dressing. Reseason if needed.
Mound the greens in the center of the plate. Dot the rim with any
remaining dressing. Arrange the oysters around the greens. Garnish
with the shaved Parmigiano-Reggiano, bread sticks and black pepper.
This recipe yields 4 servings.
Comments: The original recipe title as listed is .Andouille Crusted
Oysters With Mixed Baby Greens And Herbsaint Dressing..
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2312 broadcast 02-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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