Oysters philadelphia

2 servings

Ingredients

Quantity	Measure	Ingredient
16	mediums	Oysters
4	tablespoons	Sherry
		Rock Salt
¼	cup	Finely Chopped Celery
1	tablespoon	Butter
		Bechamel Sauce
		Paprika
		Melted Butter
		Grated Parmesan Cheese

Directions

Poach oysters in their own liquor for 2 minutes. Sprinkle sherry over oysters. Clean the bottom of the deeper oyster shells and set them on a baking tray covered with rock salt. Saute chopped celery in butter and place 1 teaspoonful in each shell. Place a poached oyster on each bed of celery and cover with Bechamel Sauce which has been mixed with a few drops of melted butter over each oyster. Bake in a hot 400oF oven until golden brown. Serve with dark bread and butter.