| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Philadelphia | Seafood, Holiday, Appetizers | 2 | Servings |
INGREDIENTS
| 16 | md | Oysters |
| 4 | tb | Sherry |
| Rock Salt | ||
| 1/4 | c | Finely Chopped Celery |
| 1 | tb | Butter |
| Bechamel Sauce | ||
| Paprika | ||
| Melted Butter | ||
| Grated Parmesan Cheese |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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