Oyster Foch

2013-06-22
  • Yield : 6 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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Ingredients

  • Vegetable oil, for frying
  • 6 tablespoons pate
  • 6 slices bread, crusts removed, toasted
  • Salt and pepper
  • 2 cups yellow cornmeal
  • 3 dozen raw oysters
  • 3 cups Colbert Sauce, recipe follows
  • 1 ounce parsley leaves, chopped
  • 2 ounces (1/4 cup) sherry wine
  • 8 ounces just-made hollandaise sauce
  • 1 ounce tomato sauce
  • 6 dashes Worcestershire sauce
  • Caramel food coloring
  • Kosher salt and freshly ground black pepper

Method

Step 1

Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large heavy pot almost halfway with oil and heat to 350 degrees F.

Step 2

Spread 1 tablespoon of pate on each piece of toast. In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it. Roll the oysters in cornmeal until well covered. Lightly shake off the excess.

Step 3

Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds. Remove with a slotted spoon and drain on paper towels.

Step 4

Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce. Garnish with a sprinkle of chopped parsley. Serve immediately.

Step 5

In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half. Add hollandaise, followed by tomato sauce and Worcestershire. Add enough caramel food coloring until it becomes a deep chocolate shade. Season with salt and pepper, to taste. Serve over fried oysters.

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