OYSTER CHICKEN SURPRISE

4 eggs, separated
1/4 cup onion, chopped
1/4 cup butter or margarine
2 oz. white wine
1/2 cup chicken stock or oyster liquor
1 cup heavy (whipping) cream, whipped
2 cups chicken, finely minced
1 quart oysters
1 cup bread or cracker crumbs
oil (for frying)

Put egg whites into refrigerator. Beat egg yolks; set aside.

Saute onion in butter, blend in wine and chicken stock or oyster liquor and let simmer for about 10 minutes.

Whip cream and add it along with egg yolks and minced chicken to onion mixture. Keep stirring until the mixture is smooth and thick, then cool in refrigerator for about 1 hour.

Whip egg whites until they stand in peaks.

Dip each oyster into chicken mixture, roll in fine bread or cracker crumbs, then dip into beaten egg whites.

Fry in hot deep fat.

Serves 6
Source: Oceans of Cooking by Barbara Wells