Oysters Rockefeller Shopping List:
2 tablespoons butter or margarine
2 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
1 cup milk (use light cream for richer sauce)
1 egg, wel I beaten
2 dozen oysters in shells
2 tablespoons sherry
2 tablespoons butter or margarine
1 tablespoon finely chopped onion
1 pound fresh spinach, cooked, drained, and finely chopped
1 tablespoon minced parsley
½ teaspoon Worcestershire sauce
6 drops Tabasco ¼ teaspoon salt
Few grains ground nutmeg
¼ cup shredded Parmesan cheese
Oysters Rockefeller Preparing Instructions:
1. For sauce, heat 2 tablespoons butter in a saucepan. Blend in flour, salt, and pepper; heat and stir until bubbly.
2. Gradually add the milk, stirring until smooth. Bring to boiling; cook and stir 1 to 2 minutes longer.
3. Stir the egg into white sauce; set aside.
4. Pour coarse salt into a 15 x 10 x 1-inch jelly roll pan to a ¼-inch depth. Open oysters and arrange the oysters, in the shells, on the salt; sprinkle ¼ teaspoon sherry over each.
5. Heat 2 tablespoons butter in a heavy skillet. Add the onion and cook until partially tender. Add the chopped spinach, 2 tablespoons of the white sauce, parsley, Worcestershire sauce, and Tabasco to the skillet along with salt and nutmeg; mix thoroughly. Heat 2 to 3 minutes.
6. Spoon spinach mixture over all of the oysters; spoon remaining white sauce over spinach. Sprinkle each oyster with cheese.
7. Bake at 375° F 15 to 20 minutes, or until tops are lightly browned.
Oysters Rockefeller Recipe: 4 TO 6 SERVINGS
Oysters Rockefeller