Yield: 2 servings
Measure | Ingredient |
---|---|
16 mediums | Oysters |
4 tablespoons | Sherry |
\N \N | Rock Salt |
¼ cup | Finely Chopped Celery |
1 tablespoon | Butter |
\N \N | Bechamel Sauce |
\N \N | Paprika |
\N \N | Melted Butter |
\N \N | Grated Parmesan Cheese |
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.