Oysters Souvenir De Tahaa

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01

Title: Oysters Souvenir De Tahaa
Categories: Seafood, Masterchefs, Frisco, Lec
Yield: 4 servings

----------------------------OYSTERS AND BREADING----------------------------
20 md Oysters 1 tb Shallots, fresh, chopped
1 c Bread crumbs 1 tb Parsley, fresh, chopped
1 tb Mint, fresh, chopped 2 tb Flour
1 tb Thyme, fresh, chopped 3 lg Eggs
1 tb Marjoram, fresh, chopped 1 tb Butter
1 tb Oregano, fresh, chopped 1 tb Oil, olive

--------------------------CREAM OF SHALLOTS SAUCE--------------------------
8 oz Wine, white, dry Salt (to taste)
2 oz Juice, lemon Pepper (to taste)
4 oz Cream, heavy Oyster juice, from the
4 oz Butter -- shucked oysters
4 tb Shallots, chopped

----------------------------------ASSEMBLY----------------------------------
4 ea Shells, oyster, halves 2 ea Limes, halved
4 ea Parsley, sprigs 1 tb Chives, chopped

Oysters and Breading:
=====================

Beat the eggs in a bowl and set aside. Add fresh herbs to the bread
crumbs and set aside. Shuck oysters and save juice and shells. Place the
oysters on a dry towel. Sprinkle well with flour. Dip oysters into egg
mixture and then into crumb/herb mixture. Place oysters on a dry towel and
put them in the refrigerator.

Cream of Shallots Sauce:
========================

In a saucepan, cook the shallots, white wine, oyster juice and lemon
juice until all of the liquid has evaporated. Add the cream and bring to a
strong boil, whisking constantly. Whip in the small pieces of butter until
melted. Remove from heat. Season to taste with salt and pepper. Strain
through fine sieve into another pan and keep warm.

Assembly:
=========

In a large saute pan, add 1 tablespoon of olive oil and 1 tablespoon
of butter. Heat until the butter sizzles.

Add the oysters and cook for 1 minute on each side until light brown
and crispy on the outside.

Remove and place the oysters on paper towels to soak up some of the
fats.

Warm serving plates. Pour some of the sauce onto the plates and place
an oyster shell in the center of the plate with a garnish of parsley and
half a lime.

Arrange the oysters in circular pattern around the garnish. Serve
immediately.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

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