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Measurements
      Title: Oysters Souvenir De Tahaa
 Categories: Seafood, Masterchefs, Frisco, Lec
      Yield: 4 Servings
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: 
  
       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:
  
       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: 
  
       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


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