The Four Flames Oysters Harlon
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
The Four Flames Oysters Harlon
24 Fresh shelled oysters
Salt & pepper to taste Flour for coating 2 tb Fresh lemon juice
1 c A1 Steak sauce
2 tb Worcestershire sauce
2 Jiggers Sherry or Madeira
2 tb Flour
3 tb Water
Salt and pepper oysters and dredge in flour. Grill them on a lightly buttered grill (or saute 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, A1 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.
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