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