oysters florentine

Categories
Seafood
Yield
6 Servings
MeasureIngredient
4 cups Spinach leaves; washed, dried & torn into bite-size pieces
  Salt & white pepper to taste
36  Oysters
4 ounces Parmesan cheese; grated
  Leaf lettuce
  Lemon wedges; for garnish
3 cups Chicken broth
1 cup Dry white wine
4 tablespoons Flour
4 tablespoons Butter
1 tablespoon Lemon juice
½ cup Grated Parmesan cheese
2 cups Heavy whipping cream
  Salt & white pepper to taste

MORNAY SAUCE

1. Prepare Mornay Sauce.

2. Fold in the spinach leaves.Add salt & white pepper to taste.

3. Clean & shuck the oysters. Pry the meat loose from the shell & replace it on a half-shell retaining as much of the juice as possible. Place the oysters on a baking sheet & place under a broiler for 30 seconds. Remove from the broiler.

4. Top each oyster with Mornay-Spinach Sauce, sprinkle with grated Parmesan cheese. Return to the broiler until the sauce is bubbling & the cheese is beginning to brown, about 45 seconds. Serve oysters on a bed of leaf lettuce. Garnish with a lemon wedge. Mornay Sauce: 1. Bring chicken stock & wine to a boil over medium high heat. Reduce heat & simmmer 5 minutes.

2. meanwhile, combine flour butter, & lemon juice in another pan. Cook, stirring constantly, over medium low heat for 5 to 6 minutes. Take care not to let roux brown. Add the roux to the chicken stock & simmer until sufficiently thickened to coat lightly the back of a spoon. Add the cheese & cream. Reduce over medium heat until the sauce coats the back of a spoon.

Add salt & pepper to taste.

DEVEREAUX

W & S TEMPLE STS. SALT LAKE CITY LABOURE-ROI MONTRACHET, 1981

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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