*  Exported from  MasterCook  *
                  Rocky Mountain Oysters On the Half Shell
 Recipe By     : Texas on the Halfshell  ISBN: 0-385-17904-9
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Texas Cooking
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        bull testicles*
    1      cup           flour
      1/4  cup           cornmeal
    1      cup           red wine
                         black pepper
                         garlic powder
                         Louisiana Hot Sauce
                         cooking oil**
 *aka: calf fries, Rocky Mountain Oysters (sheep or turkey testicles may be used
 ** pure hog lard is the best, but a mixture of 60% peanut oil and 40% vegetable
  oil will do
 With a very sharp knife, split the tough skin-like muscle that surrounds each “
 oyster.” Remove the
 skin. Set “oysters” into a pan with enough salt water to cover them for one hou
 r (this takes out
 some of the blood). Drain. Transfer “oysters” to large pot. Add enough water to
  float “oysters” and
 a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice 
 each “oyster” into
 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced “oyster”
  to taste.
 Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each “oyste
 r” slice into this
 dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quicky (you may
  repeat the
 procedure if a thicker crust is desired). Place each “oyster” into hot cooking 
 Add Louisiana Hot Sauce to cooking oil (go wild with it, buy watch out for repe
 rcussions -- hot
 splashes). Cook until golden brown or tender, and remove with a wire mesh strai
 ner (the longer they
 cook, the tougher they get).
 Serve in one of those cardboard beer cartons that four six packs come in, layer
 ed with paper
 towels. Eat 'em, don't wait for nothin'! Chase with beer.
 Variations include serving cooked “oysters” on a real oyster half shell with a 
 sprig of parsley and
 a few drops of lemon juice.
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 NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
 Garry’s Home Cooking Website