Oyster Rockefeller
Sunday September 16th, 2007 2:42AM- Oysters, highly seasoned, baked on a bed of spinach.
- 3 dozen oysters, opened on the half-shell at the fish market
- 1 package cooked frozen chopped spinach
- 2 cups white sauce, made from condensed cream soup (celery)
- 3 T sherry
- 1 egg
- 2 T butter
- 1 T each minced onion and parsley
- ½ tsp Worcestershire Sause
- ¼ tsp salt
- ½ tsp Monosodium Glutamate (Accent Powder)
- 6 drops Tabasco
- a dash of nutmeg, and of Nepal pepper
Heat the oven to 375.
Bed oysters in their shells upright in crumpled aluminum foil in a baking pan.
Sprinkle lightly with sherry.
Cook spinach till slightly underdone, and drain thoroughly.
Meanwhile, combine condensed soup with ½ cup milk and heat gently. Add a beaten egg, blend thoroughly and place over hot water.
In a separate skillet, melt the butter and saute onion for 3 minutes. Add drained spinach and ¼ cup of the soup, plus all seasonings, and blend. Saute for 3 minutes, distribute over the waiting oysters. Top with the rest of “the soup-sauce, sprinkle with grated Parmesan cheese and bake for 15 minutes until light brown.