Oysters rockefeller sauce for 3 doz oysters

1 Servings

Ingredients

Quantity Ingredient
3 Dz oysters on half shell
1 cup Raw spinach, finely minced
6 Green onions, finely minced
¼ cup Parsley, finely minced
¼ cup Celery leaves, finely minced
¼ teaspoon Tarragon
¼ teaspoon Chervil
1 dash Tabasco
½ cup Unsalted butter
Salt
Pepper
½ cup Bread crumbs browned in small amount of butter
1 tablespoon Pernod or herbsaint
Ice cream salt

Directions

Mix together the spinach, green onions, parsley, celery leaves, tarragon, chervil, Tabasco, salt and pepper. Mix in the bread crumbs which have been browned in a small amount of butter. Add the herbsaint or pernod. Work in 1 / 2 cup of unsalted butter into the mixture and knead thoroughly.

Fill a baking pan or pie tine almost to the brim with ice cream salt. Place 3 dozen large raw oysters on the half shell on the rock salt. Place in a 400 degree oven for about 5 minutes, or until the edges begin to curl.

Place a tablespoon of the sauce over each oyster, return to the hot oven for another 5 minutes. Serve immediately.

Posted to FOODWINE Digest 19 Dec 96 From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...> Date: Thu, 19 Dec 1996 11:37:34 -0600

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