Oyster Foch

Directions

1. 1
   Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large heavy pot almost halfway with oil and heat to 350 degrees F.
2. 2
   Spread 1 tablespoon of pate on each piece of toast.
3. 3
   In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it.
4. 4
   Roll the oysters in cornmeal until well covered.
5. 5
   Lightly shake off the excess.
6. 6
   Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds.
7. 7
   Remove with a slotted spoon and drain on paper towels.
8. 8
   Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce.
9. 9
   Garnish with a sprinkle of chopped parsley.
10. 10
    Serve immediately.
11. 11
    2 ounces (1/4 cup) sherry wine
12. 12
    8 ounces just-made hollandaise sauce
13. 13
    1 ounce tomato sauce
14. 14
    6 dashes Worcestershire sauce
15. 15
    Caramel food coloring
16. 16
    Kosher salt and freshly ground black pepper
17. 17
    In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half.
18. 18
    Add hollandaise, followed by tomato sauce and Worcestershire.
19. 19
    Add enough caramel food coloring until it becomes a deep chocolate shade.
20. 20
    Season with salt and pepper, to taste.
21. 21
    Serve over fried oysters.