Preparation:
Drain oysters, dredge in flour and brown in 2 tablespoons butter. Arrange in hot serving dish and keep hot. Brown 1 1/2 tablespoons flour in remaining butter, stir in liquid from cooked oysters, add lemon juice and a few drops Worcestershire sauce and season with salt and pepper. Heat to boiling. Pour over oysters and serve.
Place oysters on toast and sauce over them. Garnish with parsley and lemon wedges. |