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Oysters Philadelphia

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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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