Recipe By : The Fannie Farmer Cookbook Twelfth Edition
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Ingredients:
3 scallions -- including 1 inch of
green tops
1/4 cup chopped celery
2 tablespoons chopped parsley
1/2 cup chopped spinach
2 tablespoons freshly made bread crumbs
1 Dash Tabasco
1/4 teaspoon Worcestershire sauce
1/2 pound butter -- softened
Salt
24 large oysters on the half-shell
Directions:
Preheat the oven to 450 Deg. F. Combine the scallions, celery, parsley,
and spinach and mince them with a knife or chop in a blender or food
processor. Put the mixture into a bowl with the bread crumbs, Tabasco,
and Worcestershire sauce. Add the butter and salt to taste, and cream
all together into a smooth paste. Spread 1 inch of rock salt over a pan
or baking dish large enough to hold the oyster shells or use crumbled
foil. Arrange the oysters on top. Put 1 tablespoon of butter mixture
on each oyster and bake 10 minutes or until the mixture has melted.
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NOTES : Serves 4
Source: The Fannie Farmer Cookbook Twelfth Edition,
Revised by Marion Cunningham with Jeri Laber
Alfred A. Knopf New York, 1980, ISBN 0-394-40650-8
