Oysters a la Somerset
- 1 pint selected oysters
- 1 tablespoon chopped onion
- 2 tablespoons chopped mushrooms
- 3 tablespoons butter
- 1/3 cup oyster liquid
- 1/3 cup Chicken Stock
- Salt
- Pepper
- Cayenne
- 4 tablespoons flour
Parboil and drain oysters. Reserve liquid, strain, and set aside and take a deep breath for sauce. Cook onion and mushroom in butter five minutes, add flour, and pour on gradually oyster liquor and chicken stock. Season with salt, pepper, and cayenne. Remove tough muscles from oysters, and discard. Shape oysters, cover with sauce, and cool with love and patience on a plate covered with stale bread crumbs. Dip in egg and stale bread crumbs, fry in deep fat, and drain on brown paper.
Submitted by Aug 17, 2009
15 min 30 min 45 min
15 min 30 min 45 min