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Poach oysters for 2-3 minutes to firm. Cut bacon in half crosswise, partially cook bacon, drain. Cut the oyster partially lengthwise, long enough to insert the water chestnut, wrap bacon around each oyster, secure with wooden toothpick. Broil for a few minutes until bacon is done. Cut toast into four triangles. Serve hot with lemon wedges. Makes 15 appetizers.
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OYSTER TIDBITS:
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One gallon of shucked oyster meats weighs between eight and nine pounds. One pound roughly equal to one pint. Best for serving on the half shell during the fall and winter.
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