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Sauteed Oysters

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 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.
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Do not drain them. Toss crackers and bread crumbs in melted butter. Butter a casserole dish (1.5 qt). Cover bottom with a layer(1/3) of the crumb mixture. Cover with 1 cup oysters, liquid Sauteed spinach 1) In a large skillet, saute minced garlic in the olive oil. 2) Add half of the fresh spinach. 3) Cover the skillet and saute the spinach. 4) When the first spinach has reduced in size enough, add the remainder. 5) Add the garlic salt and continue to saut Shrimp sauteed with pernod Melt the butter in a frying pan over high heat. Add the shrimp and shallots and cook briefly, stirring, until the shrimp turn pink, about 2 minutes. Add the Pernod and stir in quickly. Remove the shrimp from the pan with a slotted spoon to a warm servi Antoine's oysters rockerfeller Melt butter, add crumbs and saute 1 minute, stirring constantly. Combine with other ingredients, except oysters, in blender until smooth. Arrange oysters in shells (or individual dishes). Top each with 1 tablespoon spinach mixture and broil 3-5 mi "sauteed" mushrooms Place water in a teflon skillet with the garlic. Simmer 5 minutes. Remove the garlic. Add mushrooms and lemon juice. Cook, stirring frequently, for 3-5 minutes or until mushrooms are cooked to your taste. Deviled oysters #2 Melt shortening in skillet; saut‚ onions, celery and bell pepper until tender but not brown. Heat milk, add vegetables. Add oysters; remove pan from heat as oysters begin to curl. Thicken with crumbled crackers. Add butter, salt. pepper and Worceste Brook trout sauteed with mushrooms Put the trout in a dish, add the milk, and sprinkle with salt and pepper. Turn them several times to coat well. Set aside. Spread the flour over a flat dish. Remove the trout from the milk and dredge them in the flour. Shake off any excess flour. Heat Deviled oysters #1 Saut‚ onions, celery and garlic in butter on a low heat for about 20 minutes. Drain and cut oysters into small pieces; cook with onion mixture for about 5 minutes. Remove from heat. Mash eggs and crumble toast; add both to oyster mixture reserving a Sauteed chicken in puff pastry Melt butter in a heavy saucepan. Saute chicken breasts 3 to 5 minutes on each side, until done. Cook on low heat to prevent browning. Remove chicken and set aside. Add flour and cook 3 to 5 minutes to form a roux. Add chicken broth slowly and stir Barbecued oysters on spinach and red onion salad OYSTERS Shuck oysters and drain liquid. Combine pepper mixture and flour. Dredge oysters in mixture. Shake off excess. Heat 1/4 cup oil in a small saute pan over medium heat. Fry oysters, 5 at a time, for 1 minute per side or until golden. Wipe pa Smallmouth a la spednik sauteed bass meunier Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and pepper, and saute slowly in the melted butter over medium heat until well browned. Turn carefully with a spatula and brown the other side. When the fish has turned opaque, re