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| 12 | Fresh, Shucked Oysters (In A |
| 1/4 Tasse | Oyster Liquor (From Jar) |
| 1 | Bayleaf |
| 1 Teelöffel | Worchestershire sauce |
| 4 | Slices (1/2 Oz. Each) Lean, |
| 1/2 Tasse | Unbleached White Flour (In A |
| 2 | Eggs (Beaten In A Small Bowl |
| 1 Tasse | bread crumbs |
| 2 Tasse | Oil for frying |
| 12 | Toothpicks (For Wrapping Bac |
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In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worchestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor.
Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in bread crumbs.
Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper bag and serve immediately.
Yields 12 oysters.
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