Learned something new about the chicken oyster: I was in France earlier this year with 2 fellow culinary students; we made a deal to sample each other's food whenever we went out to eat. On our last night, at a brasserie, I had the veal (fully cooked), one guy had the pork (cooked medium - delicious), and the other guy had the chicken oysters (cooked about as much as I like my tuna - barely seared). The others assured me that, since it was chicken oyster, we were not in danger of salmonella poisoning! I have been cooking for years, but never knew this.
By the way, after we returned home, my husband ate at his favorite wings place and managed to get salmonella poisoning. The irony was epic.