Recipe - Handmade Sweets

8 lg Oysters
6 Eggs
6 Cream crackers or Saltines
4 tablespoon Sunflower oil
4 tablespoon Clarified butter
3 tablespoon Plain flour
15 g Chilled butter
3 tablespoon Double cream
2 tablespoon Chopped parsley
15 g Finely grated fresh Parmesan
cheese
A little lemon juice
8 Thin rashers rindless
streaky bacon
Salt and freshly ground
black pepper

1 Remove the oysters from the shells. Beat the eggs and pour into a shallow
dish. Put the cream crackers into a plastic bag and crush into fine crumbs
with a rolling pin. Tip them into another dish.

2 Heat the oil and clarified butter in a 20cm/8" nonstick frying pan. Dust
the oysters in the flour, dip into the beaten egg and finally into the
cracker crumbs.

3 Fry for a minute on each side until golden brown, remove from the pan,
season with salt and keep warm. Drain away the cooking fat from the pan and
wipe out with some kitchen paper. Rub the base well with the chilled
butter.

4 Add the cream, parsley, Parmesan cheese and seasoning to the leftover
beaten eggs. Put the oysters back in the pan and squeeze over the lemon
juice.

5 Pour the egg mix around the oysters and cook over a low heat for 1012
minutes until just set. Grill the bacon until crisp and golden. As soon as
the 'fry' is set, grill the pan until browned and puffed up. Add the bacon
on top and serve from the pan.

Converted by MC_Buster.

Recipe by: Rick Stein

Converted by MM_Buster v2.0l.