Name: Oysters Florentine
Ingredients: 4 c Spinach leaves; washed, dried & torn into bite-size pieces; Salt & white pepper to taste; 36 Oysters; 4 oz Parmesan cheese; grated; Leaf lettuce; Lemon wedges; for garnish; 3 c Chicken broth; 1 c Dry white wine; 4 tb Flour; 4 tb Butter; 1 tb Lemon juice; 1/2 c Grated Parmesan cheese; 2 c Heavy whipping cream; Salt & white pepper to taste

Ideally, the goal is to see the discipline of child gradually lessen as he or she approaches the teen years (the opposite of what we often see in society) because life lessons have been learned and righteous actions are personally desired. Yet that does not mean parents no longer have a responsibility to discipline their teenager when necessary. In these cases, we have found the best methods to be restitution (a good action toward the one wronged - see Exodus 22) and/or the removal of a privilege (loss of electronics, use of the car, attendance at an event, etc.). Rarely if ever would our teen discipline be 'grounding' (as in unreconciled confinement) or exclusion from family activities or the use of something good as an instrument for 'punishment' (house chores, exercise, writing, etc.).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Meats	Italian	Seafood	6	Servings

INGREDIENTS

4	c	Spinach leaves; washed, dried & torn into bite-size pieces
		Salt & white pepper to taste
36		Oysters
4	oz	Parmesan cheese; grated
		Leaf lettuce
		Lemon wedges; for garnish
3	c	Chicken broth
1	c	Dry white wine
4	tb	Flour
4	tb	Butter
1	tb	Lemon juice
1/2	c	Grated Parmesan cheese
2	c	Heavy whipping cream
		Salt & white pepper to taste

INSTRUCTIONS

MORNAY SAUCE
1. Prepare Mornay Sauce.
2. Fold in the spinach leaves.Add salt & white pepper to taste.
3. Clean & shuck the oysters. Pry the meat loose from the shell & replace
it on a half-shell retaining as much of the juice as possible. Place the
oysters on a baking sheet & place under a broiler for 30 seconds. Remove
from the broiler.
4. Top each oyster with Mornay-Spinach Sauce, sprinkle with grated Parmesan
cheese. Return to the broiler until the sauce is bubbling & the cheese is
beginning to brown, about 45 seconds. Serve oysters on a bed of leaf
lettuce. Garnish with a lemon wedge. Mornay Sauce:
1. Bring chicken stock & wine to a boil over medium high heat. Reduce heat
& simmmer 5 minutes.
2. meanwhile, combine flour butter, & lemon juice in another pan. Cook,
stirring constantly, over medium low heat for 5 to 6 minutes. Take care not
to let roux brown. Add the roux to the chicken stock & simmer until
sufficiently thickened to coat lightly the back of a spoon. Add the cheese
& cream. Reduce over medium heat until the sauce coats the back of a spoon.
Add salt & pepper to taste.
DEVEREAUX
W & S TEMPLE STS. SALT LAKE CITY
LABOURE-ROI MONTRACHET, 1981
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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