| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Essnce05 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 8 |
c |
Picked and cleaned spinach leaves |
| 2 |
|
Dozen Oysters |
| 1 |
ts |
Garlic |
| 2 |
c |
Mornay Sauce; see * Note |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Ten-inch blind-baked tart shell; (completely cooked) |
|
|
; (shallow, 1" high) |
| 1/4 |
c |
Grated Swiss cheese |
|
|
=== GARNISH === |
| 10 |
|
Spinach leaves; fried |
INSTRUCTIONS
* Note: See the "Mornay Sauce" recipe which is included in this collection.
Melt the butter in a large saute pan, add the spinach and cook, stirring
until completely wilted, about 4 minutes. Add the oysters and the garlic.
Cook, stirring until the oysters plump, about 5 minutes. Using a wooden
spoon, fold in the Mornay Sauce, and season. Cook until completely heated
through and pour into the tart shell. Sprinkle the top of the tart with
cheese and blast under the broiler until it melts, 3 minutes or so.
Meanwhile, fry the spinach leaves in hot oil for 2 minutes, season. When
you remove the tart from the oven, top with the fried spinach leaves. This
recipe yields ? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2189 broadcast 07-25-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-01-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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