The Four Flames Oysters Harlon
Yield
6 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
oysters
fresh, shelled |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
all-purpose flour
for coating |
*
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | cup |
steak sauce
|
*
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 | x |
madeira wine
|
* |
| 2 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
oysters
fresh, shelled |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
all-purpose flour
for coating |
*
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 237 | ml |
steak sauce
|
*
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 1 | x |
madeira wine
|
* |
| 3E+1 | ml |
all-purpose flour
|
|
| 45 | ml |
water
|
|
Directions
Salt and pepper oysters and dredge in flour.
Grill them on a lightly buttered grill (or sauté lightly in a heavy skillet) until browned on both sides.
Set aside and keep warm.
Heat in saucepan on low, without boiling, the lemon juice, steak sauce, Worcestershire sauce and sherry.
Blend the 2 tablespoons of flour with the water and add to sauce to thicken.
Place oysters on a platter and pour about a spoonful of sauce on each one.
Run the platter briefly under the broiler to brown before serving.
