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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.
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2
Spread 1 tablespoon of pate on each piece of toast.
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3
In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it.
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4
Roll the oysters in cornmeal until well covered.
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5
Lightly shake off the excess.
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6
Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds.
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7
Remove with a slotted spoon and drain on paper towels.
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8
Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce.
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9
Garnish with a sprinkle of chopped parsley.
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10
Serve immediately.
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11
2 ounces (1/4 cup) sherry wine
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12
8 ounces just-made hollandaise sauce
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13
1 ounce tomato sauce
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14
6 dashes Worcestershire sauce
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15
Caramel food coloring
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16
Kosher salt and freshly ground black pepper
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17
In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half.
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18
Add hollandaise, followed by tomato sauce and Worcestershire.
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19
Add enough caramel food coloring until it becomes a deep chocolate shade.
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20
Season with salt and pepper, to taste.
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21
Serve over fried oysters.
