*  Exported from  MasterCook  *
 
                          OYSTERS SOUVENIR DE TAHAA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Masterchefs
                 Frisco
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----OYSTERS AND BREADING-----
   20       md           Oysters
    1       c            Bread crumbs
    1       tb           Mint, fresh, chopped
    1       tb           Thyme, fresh, chopped
    1       tb           Marjoram, fresh, chopped
    1       tb           Oregano, fresh, chopped
    1       tb           Shallots, fresh, chopped
    1       tb           Parsley, fresh, chopped
    2       tb           Flour
    3       lg           Eggs
    1       tb           Butter
    1       tb           Oil, olive
                         -----CREAM OF SHALLOTS SAUCE-----
    8       oz           Wine, white, dry
    2       oz           Juice, lemon
    4       oz           Cream, heavy
    4       oz           Butter
    4       tb           Shallots, chopped
                         Salt (to taste)
                         Pepper (to taste)
                         Oyster juice, from the
                         -- shucked oysters
                         -----ASSEMBLY-----
    4       ea           Shells, oyster, halves
    4       ea           Parsley, sprigs
    2       ea           Limes, halved
    1       tb           Chives, chopped
 
   Oysters and Breading:
   ÿÿÿÿÿÿÿ
   
        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:
   ÿÿÿÿÿÿÿÿ
   
        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:
   ÿÿÿ
   
        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
  
 
                    - - - - - - - - - - - - - - - - - -