(Credit for the name is attributed to chef Ernest Arbogast of the Palm Court at San Francisco's Palace Hotel)
24 Oysters
100gm Bacon
4 tbsp Balsamic Vinegar
2 tbsp Worcestershire Sauce
2 tbsp Butter
A dash of Tobasco Sauce (optional)
Warm all ingrediants (except Bacon) in a pan till combined then spoon over the oysters, sprinkle over the bacon then grill for 1 minute under a hot grill.
