Prairie Oyster IV

• 1 egg yolk
• 2 or 3 grinds black pepper
• 1 tablespoon Worcestershire sauce
• 1 1/2 ounces port
• Celery salt to taste.

1. Slip the unbroken egg yolk into a 4 to 6-ounce wineglass, sour glass or champagne saucer glass.
2. Season with pepper, add the Worcestershire sauce, and pour in the port.
3. Season to taste with celery salt.
4. When drinking, the egg yolk should be swallowed whole.

egg yolk, black pepper, worcestershire sauce, port, celery salt

Taken from www.epicurious.com/recipes/food/views/prairie-oyster-iv-200451 (may not work)