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Oysters Ernie

Salt and pepper 24 selected oysters, dredge in flour, grill on
lightly buttered grill on top of stove until crisped and browned
on both sides. Do not broil in oven, if no grill is available use
heavy skillet on top of stove. Sprinkle with butter or cooking oil
while grilling, do this on both sides, it browns and crisps them.

Dress with the following sauce after oysters are browned and are
on a hot serving plate: 3 Tbsp of melted butter, 1/3 cup of fresh
lemon juice, 1 cup of A-1 Steak sauce, 1/3 cup of Worchestershire,
2 jiggers of Sherry or Madeira wine. Serve on hot plate, have some
ready before dressing freshly grilled oysters. Serve on frilled
toothpick.

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12 of 13 people found the following review helpful:
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Do Not Be Scared, December 9, 2004 - 11:32 PM
Reviewer: Justin Younkin from Longview, Texas USA
Oysters Ernie is not for the timid, but for those of us who love excessive things in food and life. When cooked properly, the sauce attacks your taste buds and jaws with a solid wall of dark and tangy taste. This assault is immediately followed by the burst of oyster liquor and meat soothing our pallet with a new taste leaving us reaching for our drink and antcipating another run. Six oysters are enough. Twelve or more will demand generous amounts of your boldest red wine or brandy. Thinly cut crisp garlic bread 1/4" accompanies this appetizer well.

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