Monday, May 30, 2011

SAUTÉD OYSTERS

Put 1 pint oysters in strainer over a bowl and over them pour 2 tablespoons cold water, reserving liquid. Pick over oysters, removing any bits of shell that may adhere to tough muscle. Crush 5 common crackers on board with rolling pin or put through food chopper, and sift the Crumbs. There should be 1/2 cup. Coat each oyster with the cracker crumbs. Sauté in 4 tablespoons melted butter or cooking oil. When brown on one side turn and brown the other side. Cover 8 slices of toast, cut in three strips each, with Celery sauce, and serve an oyster on each piece of toast.

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