The four flames oysters harlon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Fresh shelled oysters | |
| Salt & pepper to taste | ||
| Flour for coating | ||
| 2 | tablespoons | Fresh lemon juice |
| 1 | cup | A1 Steak sauce |
| 2 | tablespoons | Worcestershire sauce |
| 2 | Jiggers Sherry or Madeira | |
| 2 | tablespoons | Flour |
| 3 | tablespoons | Water |
Directions
Salt and pepper oysters and dredge in flour. Grill them on a lightly buttered grill (or saute lightly in a heavy skillet) until browned on both sides. Set aside and keep warm.
Heat in saucepan on low, without boiling, the lemon juice, A1 sauce, Worcestershire sauce and sherry. Blend the 2 tablespoons of flour with the water and add to sauce to thicken.
Place oysters on a platter and pour about a spoonful of sauce on each one. Run the platter briefly under the broiler to brown before serving.