| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Appetizers |
4 |
Servings |
INGREDIENTS
| 24 |
|
Fresh shelled oysters |
|
|
Salt & pepper to taste |
|
|
Flour for coating |
| 2 |
tb |
Fresh lemon juice |
| 1 |
c |
A1 Steak sauce |
| 2 |
tb |
Worcestershire sauce |
| 2 |
|
Jiggers Sherry or Madeira |
| 2 |
tb |
Flour |
| 3 |
tb |
Water |
INSTRUCTIONS
Salt and pepper oysters and dredge in flour. Grill them on a lightly
buttered grill (or saute lightly in a heavy skillet) until browned on both
sides. Set aside and keep warm. Heat in saucepan on low, without boiling,
the lemon juice, A1 sauce, Worcestershire sauce and sherry. Blend the 2
tablespoons of flour with the water and add to sauce to thicken. Place
oysters on a platter and pour about a spoonful of sauce on each one. Run
the platter briefly under the broiler to brown before serving.
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