CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Vegetables |
French |
May 1994 |
1 |
Servings |
INGREDIENTS
1 |
c |
Mayonnaise |
1/4 |
c |
Minced sweet pickle |
1 |
|
Hard-boiled large egg |
|
|
forced through a |
|
|
coarse sieve |
2 |
T |
Minced shallot |
2 |
T |
Drained bottled capers |
1/2 |
t |
Crumbled dried tarragon |
2 |
T |
Creole or Dijon mustard |
2 |
T |
Minced fresh parsley leaves |
1 |
t |
Fresh lemon juice |
24 |
|
Shucked oysters, drained |
|
|
Yellow cornmeal, seasoned |
|
|
with |
|
|
freshly ground |
|
|
black pepper and |
|
|
cayenne for |
|
|
coating |
|
|
Vegetable oil for |
|
|
deep-frying |
2 |
|
Loaves soft-crusted French |
|
|
bread |
|
|
Sliced tomatoes |
|
|
Shredded iceberg lettuce |
INSTRUCTIONS
Make tartar sauce: In a small bowl stir together sauce ingredients.
In a heavy-duty plastic bag, working in batches of 6, coat oysters
with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2
inches of oil to 375F. on a deep-fat thermometer and fry oysters in
batches of 6, turning occasionally, until golden and just cooked
through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to
paper towels to drain. Halve loaves crosswise and horizontally,
cutting all the way through and spread each piece with about 2
tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among
bottom pieces of bread and top with remaining bread, pressing together
gently. Makes 4 sandwiches. Gourmet May 1994 Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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