Oyster Foch

1. 1

   Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large heavy pot almost halfway with oil and heat to 350 degrees F.

2. 2

   Spread 1 tablespoon of pate on each piece of toast.

3. 3

   In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it.

4. 4

   Roll the oysters in cornmeal until well covered.

5. 5

   Lightly shake off the excess.

6. 6

   Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds.

7. 7

   Remove with a slotted spoon and drain on paper towels.

8. 8

   Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce.

9. 9

   Garnish with a sprinkle of chopped parsley.

10. 10

    Serve immediately.

11. 11

    2 ounces (1/4 cup) sherry wine

12. 12

    8 ounces just-made hollandaise sauce

13. 13

    1 ounce tomato sauce

14. 14

    6 dashes Worcestershire sauce

15. 15

    Caramel food coloring

16. 16

    Kosher salt and freshly ground black pepper

17. 17

    In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half.

18. 18

    Add hollandaise, followed by tomato sauce and Worcestershire.

19. 19

    Add enough caramel food coloring until it becomes a deep chocolate shade.

20. 20

    Season with salt and pepper, to taste.

21. 21

    Serve over fried oysters.

* Per serving · 4 servings · Values may vary.