139. CHEESE RAREBIT with BACON

a.k.a. "Oysters Derring-Do"

serves eight


16 shucked large oysters
1 whisked egg
1 tablespoon water
cornflake crumbs
8 slices bacon
oil for frying
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
6 oz. evaporated milk
½ lb. grated sharp Cheddar cheese
3 tablespoons grated Parmigiano-Reggiano
2 tablespoons Kirsch
8 slices white toast
8 thin slices tomato
chopped parsley

Remove the oysters from the shells, pat dry; dip in the egg mixed with water, roll in crumbs, and chill at least 15 minutes.

Cook the bacon until brown and crisp in a skillet, drain on absorbent paper, and crumble.

Fry the oysters, a few at a time, in 375 degree oil until they are golden on both sides; set aside on absorbent paper, and keep warm.

Mix the mustard, Worchestershire, milk, cheeses, and Kirsch in the top of a double boiler; cook over boiling water, stirring constantly, until the mixture is hot, smooth, and thick. Add milk if a thinner consistency is desired.

Trim the crusts from the toast, place a tomato slice and 2 oysters on each piece, nap with the rarebit, and top with bacon and a bit of parsley.

Serve immediately.


courtesy of: Oysters: A Culinary Celebration, by Joan Reardon. Guilford, Connecticut: The Lyons Press, 2004, pp. 133-134.