Rocky Mountain Oysters

Preheat a deep fryer to between 400 degrees and 425 degrees. Place the parsley in a deep frying basket and immerse in the deep fryer until the hissing stops (1 to 2 minutes). Drain and set aside.

Combine the lightly beaten egg, whole milk and peanut oil, beating no more than needed to blend (DO NOT LET THE EGG GET BUBBLY). Place in a shallow bowl. Place the bread crumbs in another shallow bowl. Place the seasoned flour in still another shallow bowl.

Remove the loose outer skin from the testicles. Remove the inner skin (CAREFULLY !). Soak the peeled testicles in enough cold water to cover for about 3 hours, changing the water at least three times during that period. Drain.

Add cold water to cover again. Bring to a boil. Reduce heat AT ONCE and simmer for about 6 minutes. Drain again and plunge the cooked testicles into COLD (!) water. Let stand until cool.

Cut across the testicles to make 1/3-inch thick slices. Combine the olive oil, lemon juice and tarragon as a marinade. Marinate the testicles for at least 1 hour. Dry thoroughly. Dip each slice in the shallow bowl of seasoned flour. Toss the floured slices, one at a time, from hand to hand to shake any excess flour off. Slide each slice through the egg mixture, making sure the entire slice is fully coated. Allow excess egg mixture to drip off and place in the bowl of breadcrumbs. Make sure each slice is completely covered with breadcrumbs. Place the coated slices on a rack to dry for at least 15 minutes.

Saute the slices in butter in a skillet until golden-brown on all sides. Garnish with the deep fried parsley and serve with tomato sauce.

This recipe yields 2 servings