Yield: 6 Servings
Measure | Ingredient |
---|---|
4 cups | Spinach leaves; washed, dried & torn into bite-size pieces |
\N \N | Salt & white pepper to taste |
36 \N | Oysters |
4 ounces | Parmesan cheese; grated |
\N \N | Leaf lettuce |
\N \N | 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 |
\N \N | 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, .