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12 fresh, shucked Oysters
1/4 cup Oyster Liquor
1 Bay Leaf
1 teaspoon Worcestershire Sauce
4 slices (1/2 Oz.) Lean Bacon
1/2 cup unbleached White Flour
2 Eggs
1 cup Bread Crumb
2 cup Oil
12 Toothpicks
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In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worcestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in bread crumbs. Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper bag and serve immediately.
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