Home › The World's Kitchen › Oysters, Meuniere

Oysters, Meuniere

Wipe dry thirty-six good-sized freshly opened oysters and place in a bowl. Season with half teaspoon salt and two saltspoons white pepper, adding half gill cold milk; mix well, then roll the oysters in flour. Heat two tablespoons oil in a black frying pan, lay the oysters on the pan, one beside another, and briskly fry for three minutes on each side; dress on a hot dish. Thoroughly dry the pan, replace on the fire with one ounce butterand toss the butteruntil a nice brown colour; squeeze in the juice half lemon, add one teaspoon chopped parsley, toss a little and pour over the oysters; decorate the dish with six pieces lemon and serve.