Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 slices | Bacon |
| 1½ pint | Oysters, undrained |
| 3 tablespoons | Chili sauce |
| 1 tablespoon | Worcestershire sauce |
| 6 tablespoons | Heavy whipping cream |
| ½ teaspoon | Tarragon |
| 2 tablespoons | Lemon juice |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 4 slices | Hot buttered toast, quartered |
Cook bacon in frying pan until crisp. Drain on paper towels, then crumble and set aside. Pur off all but 1 tb bacon fat from pan. Add oysters with their liquid. Cook over medium heat until most pan juices have been absorbed. In bowl, combine remaining ingredients; add to oysters. Simmer for 3-5 minutes. Serve over hot, buttered toast, garnished with crumbled bacon.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94