New Orleans' Oysters Rockefeller

US, savoury, cooked/baked

2 servings

• 1 doz. oysters on half shell
• 1/2 cup boiled chopped spinach
• 1/2 cup chopped mushrooms
• 1/4 cup finely chopped green onions
• 1 egg yolk
• 2 tsp chopped parsley
• 1/2 glass white wine
• 1 tbsp flour
• 1 tbsp butter
• 1/2 cup fish stock (chicken stock may be substituted
• salt and cayenne to taste
• ice cream salt

In two pie plates place ice cream salt. Preheat in oven. To make sauce, fry green onions in butter until brown. Stir in flour and blend smooth. Remove from heat.

Add fish stock, salt and pepper. Beat egg yolk with wine, slowly add to sauce. Return to heat and simmer.

Add spinach, mushrooms and parsley. Cook about 10 Minutes. Stir constantly.

Place oysters on half shell on heated ice cream salt. Pour sauce over each oyster. Dot with butter.

Bake about 10 - 15 minutes until edges of oysters begin to curl.