|
|
 |
 |
|
 |
|
Oysters Rockefeller
6 tablespoons butter or margarine
1/2 cups fine dry bread crumbs
2 cups fresh spinach leaves, washed and stemmed
1/2 cup parsley sprigs
1/2 cup diced celery
2 tablespoons diced onion
1 tablespoon Pernod liqueur
1/4 teaspoon salt
3 drops liquid red pepper seasoning
18 large oysters on the half shell
Rock salt
Melt butter or margarine in a small saucepan; add bread crumbs; saute for 1 minute, while stirring constantly. Combine butter mixture, spinach, parsley, celery, onion, Pernod, salt, and pepper seasoning in electric blender container. Whirl at high speed, stopping blender to stir contents several times, until mixture is smooth. Pour into a small bowl; refrigerate until ready to use. Arrange oysters on a bed of rock salt in six individual heatproof dishes, placing 3 in each dish. (Rock salt steadies oyster shells and retains heat.) Top each oyster with a tablespoonful of spinach mixture. Broil 3 minutes, or just until topping is lightly browned and heated through. Serve at once.
NOTE: If oysters in the shell are not available, place well-drained canned oysters in scallop shells or small heat-proof serving dishes. Add topping and broil as above.
Click Here to Go Back to Main Article
|
|
|
Do you have a friend who loves astrology?
Click here to email this page!
|
|
|
Log
In
