Oysters Benedict

• 8 shucked medium oysters and liquor
• 4 slices Canadian bacon
• 2 English muffins
• 1 Tablespoon butter
• ½ Tablespoon dry Sherry
• 1 Tablespoon finely chopped shallots
• Freshly ground white pepper
• ¾ cup warm Hollandaise sauce
• 2 lemon wedges

1. Remove the oysters from the shells, strain, and reserve ¼ cup of the liquor.
2. Lightly sauté the slices of Canadian bacon in butter.
3. Split the English muffins and toast them in the broiler.
4. Heat the butter, oyster liquor, and Sherry in a saucepan and simmer the shallots until tender; add the oysters, season with pepper, and cook until the oysters are hot and plump.
5. Place 2 muffin halves on each plate, top with a slice of bacon, 2 oysters, and some of the pan juices. Cover generously with Hollandaise. Serve immediately with lemon wedges. Yield: 2 servings.