Recipe: Oysters A La Toulonaise
- salt and pepper
- Drain large oysters; sprinkle with salt and pepper. Try out a few slices of bacon in a frying−pan; remove the bacon.
- Roll the oysters in fine bread−crumbs and sauté until brown on both sides.
- Place on hot buttered toast; sprinkle with lemon−juice and garnish with olives.
Number of servings (yield): 3
Meal type: lunch
Culinary tradition: USA (General)