Prepare a mayonnaise with all the listed ingredients. Have your fishmonger open up the oysters. Take the oysters out of their shells, season lightly with salt and pepper. Beat the eggs as if for an omelet and dip the oysters first in the eggs, then in the bread crumbs. Place 4 to 6 oysters on little wooden skewers and brown in butter in a frying pan. Sprinkle with a little lemon juice and serve hot. Dilute a little water with the mayonnaise to lighten it, and serve on the side.
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3 dozen oysters (fines de claire variety)
3 1/2 oz butter
2 eggs
3 1/2 oz white bread crumbs
2 lemons
salt, pepper
For the mayonnaise :
1 tbsp mustard
1 cup oil
1 tbsp vinegar
1 egg yolk
salt, pepper
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20
mn
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5
mn
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These oysters can be served as pre-dinner appetizers, or as starter.
