Oysters A La Kaphan's

Kaphan's is our favorite restaurant in Houston and the manager circulates through the restaurant during mealtimes offering this wonderful hors d'oeuvre hot from the pan. My version follows:

Salt and pepper 24 medium to large oysters and dredge in flour. Sauté in a heavy skillet on top of stove until crisp and browned on both sides.

In the meantime, place in a saucepan:

2 Tbsp. melted butter

1 cup A-l steak sauce

2 Tbsp. Worcestershire sauce

2 jiggers dry sherry wine

Heat over low fire until thoroughly heated. Do not boil. Blend 2 Tbsp. water and 3 Tbsp. flour. Stir into sauce. Place sautéed oysters on a hot serving plate and pour sauce over. Insert cocktail picks and serve hot. (Sauce can be strained, reheated and used again.