Oysters Philadelphia
Yield
2 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | medium |
oysters
|
|
| 4 | tablespoons |
sherry
|
|
| 1 | x |
salt
rock |
*
|
| ¼ | cup |
celery
finely chopped |
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
bechamel (white) sauce
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
butter
melted |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | medium |
oysters
|
|
| 6E+1 | ml |
sherry
|
|
| 1 | x |
salt
rock |
*
|
| 59 | ml |
celery
finely chopped |
|
| 15 | ml |
butter
|
|
| 1 | x |
bechamel (white) sauce
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
butter
melted |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Poach oysters in their own liquor for 2 minutes.
Sprinkle sherry over oysters.
Clean the bottom of the deeper oyster shells and set them on a baking tray covered with rock salt.
Sauté chopped celery in butter and place 1 teaspoonful in each shell.
Place a poached oyster on each bed of celery and cover with Bechamel Sauce which has been mixed with a few drops of melted butter over each oyster.
Bake in a hot 400oF oven until golden brown.
Serve with dark bread and butter.
