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.
Spread 1 tablespoon of pate on each piece of toast. In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it. Roll the oysters in cornmeal until well covered. Lightly shake off the excess.
Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds. Remove with a slotted spoon and drain on paper towels.
Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce. Garnish with a sprinkle of chopped parsley. Serve immediately.
In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half. Add hollandaise, followed by tomato sauce and Worcestershire. Add enough caramel food coloring until it becomes a deep chocolate shade. Season with salt and pepper, to taste. Serve over fried oysters.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Antoine's Restaurant