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OYSTERS ROCKEFELLER
Martha's Restaurant
Servings : 12
----- Step One -----
1 Small Yellow Onion -- finely diced
10 Whole Shallots -- minced
3 Each Celery Ribs -- finely diced
3/4 Pound Butter, Unsalted
----- Step Two -----
1/2 cup Parsley -- chopped
3 Pounds Spinach, Frozen -- drained
1/2 tablespoon Black Pepper, Table Grind
1/2 teaspoon Cayenne Pepper
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
2 Teaspoons Tobasco Sauce
----- Step Three -----
1/4 cup Pernod
1 cup Japanese White Bread Crumbs -- as needed
[1) Sauté Onions, Shallots and Celery in butter, til onions are
translucent.
[2) Add next group of ingredients and cook 10-15 minutes......REMOVE FROM HEAT.....
[3) Add Pernod and 1/2 of Japanese crumbs , mix well..... add more crumbs if needed.
Cool and refrigerate.
[4) Place mixture on shucked Oyster, when almost cooked, top with some parmesan cheese, and brown lightly.
Serving Ideas : Serve with Hollandaise sauce.
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