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| Oysters Florentine Recipe |
Category: Seafood
Rating:
N/A
Servings: 6
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Ingredients
4 cup spinach leaves; washed, dried & torn into
1 salt & white pepper to taste
36 oysters
4 oz parmesan cheese; grated
1 leaf lettuce
1 lemon wedges; for garnish
----MORNAY SAUCE----
3 cup chicken broth
1 cup dry white wine
4 tablespoon flour
4 tablespoon butter
1 tablespoon lemon juice
1/2 cup grated parmesan cheese
2 cup heavy whipping cream
1 salt & white pepper to taste
Cooking Directions:
1. Prepare Mornay Sauce.
2. Fold in the spinach leaves.Add salt & white pepper to taste.
3. Clean & shuck the oysters. Pry the meat loose from the shell & replace it on a half-shell retaining as much of the juice as possible. Place the oysters on a baking sheet & place under a broiler for 30 seconds. Remove from the broiler.
4. Top each oyster with Mornay-Spinach Sauce, sprinkle with grated Parmesan cheese. Return to the broiler until the sauce is bubbling & the cheese is beginning to brown, about 45 seconds. Serve oysters on a bed of leaf lettuce. Garnish with a lemon wedge. Mornay Sauce:
1. Bring chicken stock & wine to a boil over medium high heat. Reduce heat & simmmer 5 minutes.
2. meanwhile, combine flour butter, & lemon juice in another pan. Cook, stirring constantly, over medium low heat for 5 to 6 minutes. Take care not to let roux brown. Add the roux to the chicken stock & simmer until sufficiently thickened to coat lightly the back of a spoon. Add the cheese & cream. Reduce over medium heat until the sauce coats the back of a spoon. Add salt & pepper to taste.
DEVEREAUX
W & S TEMPLE STS. SALT LAKE CITY
LABOURE-ROI MONTRACHET, 1981
From the . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
seafood
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