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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Drain oysters and pick out any pieces of shell. Dredge in flour, dip
in eggs which have been mixed with water and then in crumbs. This may
be done up to an hour in advance of cooking. Heat butter in skillet
with chopped garlic for 2 or 3 minutes. Add oysters and brown on both sides,
about 2 minutes. Remove oysters and keep warm. Add lemon juice,
Worcestershire, Tabasco, wine and salt. Heat juices over oysters. Sprinkle
with parsley.
| Ingredients:
1 Pint(s) Oysters
1/2 Cup(s) Flour
2 Eggs beaten
1 Tablespoon(s) Water
1 Cup(s) Dry bread crumbs
2/3 Cup(s) Butter
1 Centiliter(s) Garlic, chopped
4 Tablespoon(s) Lemon juice
1/4 Teaspoon(s) Worcestershire sauce
2 Drops Tabasco sauce
1/3 Cup(s) Chablis wine
1/8 Teaspoon(s) Salt
8 Toast points
2 Tablespoon(s) Finely chopped parsley |
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