Oyster Foch
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it
2
Roll the oysters in cornmeal until well covered
3
Lightly shake off the excess
4
Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds
5
Remove with a slotted spoon and drain on paper towels
6
Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce
7
Garnish with a sprinkle of chopped parsley
8
Serve immediately
9
In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half
10
Add hollandaise, followed by tomato sauce and Worcestershire
11
Add enough caramel food coloring until it becomes a deep chocolate shade
12
Season with salt and pepper, to taste
13
Serve over fried oysters
14
Heat oil in a deep fryer to 350 degrees F
15
Alternatively, fill a large heavy pot almost halfway with oil and heat to 350 degrees F
16
Spread 1 tablespoon of pate on each piece of toast