Oysters Rockefeller Recipe

  American Seafood

1 stick butter
1 1/2 c. flour
2 c. beef stock or consomme
2 lbs. fresh spinach
2 bunches fresh parsley
3 bunches green onions (enough to make 2 1/2 to 3 cups)
salt & pepper to taste
1 tsp. Tabasco sauce
3 Tbs. sherry
1/4 c. Herbsainte (anise or licorice flavor liquer)
18 oysters
18 clean oyster shells

Preheat oven to 350 degrees. Melt butter in a saucepan. Add flour to butter in pan and cook long enough to make a brown roux. Slowly stir in the beef stock. Remove stems from spinach and parsley. Wash vegetables and grind as fine as possible. Add vegetables to the roux-beef-stock mixture, and place in an uncovered Dutch oven over low heat for 1 1/2 hours, stirring periodically to avoid sticking. Add salt, pepper and Tabasco and blend to the consistency of a paste. Remove from heat and stir in sherry and Herbsainte. Pour into a separate pan to cool. Place oysters on the half shells and put in the oven for 5 minutes, just until the oysters have curled. Remove oysters from shells, drain, return to shells and top with cooled sauce. Return to oven and bake for 15 minutes.
Serves 3.
This truly excellant recipe is from Sherman Crayton of the Vieux Carre Restaurant in New Orleans.

Oysters Rockefeller

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