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In
the 1800's, in California´s goldrush
period, a Hangtown Fry was just about the ritziest
dish you could be served. The basic ingredients
of eggs, oysters and bacon were about the most
expensive available there in those days. No
doubt, many a hopeful miner, sick to death of
his rations of canned beans would dream about
the day he struck it rich and could swagger
into the local bar and demand his first Hangtown
Fry.
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Serves
4
Ingredients:
16 medium oysters, shucked
Salt and pepper to taste
12 eggs, beaten
2 cup cracker crumbs
1/2 cup butter (1 stick)
8 bacon strips, cooked
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Season oysters with salt and pepper; dip
them into the beaten eggs then roll in
cracker crumbs.
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Saute on both sides in 2 tablespoons melted
butter, about 1 or 2 minutes per side.
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Melt
1 tablespoon butter in an omelet pan and
when it begins to bubble, pour in enough
of the eggs to cover the bottom.
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As soon as the bottom begins to set, add
4 oysters and roll up the omellette with
the oysters inside.
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Remove and keep warm.
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Repeat for the rest of the omellettes.
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Garnish with the bacon strips and serve
hot.
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