Oyster Rockefeller

Ingredients

• 36 shell oysters
• 2 cups spinoch, cooked
• 4 tbsp. onion
• 2 bay leaves
• 1 tbsp. parsley
• 1/2 tsp. celery salt
• 1/2 tsp. salt
• 6 drops tabasco souce
• 1/2 cup bread crumbs
• 6 tbsp. butter

Method

1. 1

   Shuck and drain oysters; place on deep half of shells.

2. 2

   Put spinach, onion, bay leaves, and parsley through food grinder.

3. 3

   Add seasonings to spinach, and cook in butter for 5 minutes.

4. 4

   Spread mixture over oysters, and bake in hot oven, 400° F., for about 10 minutes.

5. 5

   Garnish with lemon slices.

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 6. The excerpt below is the record exactly as published.

Oyster Rockefeller 36 shell oysters 2 cups spinoch, cooked 4 tbsp. onion 2 bay leaves 1 tbsp. parsley Vi tsp. celery salt '/j tsp. salt 6 drops tabasco souce Vz cup bread crumbs 6 tbsp. butter Shuck and drain oysters; place on deep half of shells. Put spinach, ofiion, bay leaves, and parsley through food grinder. Add seasonings to spinach, and cook in butter for 5 minutes. Spread mixture over oysters, and bake in hot oven, 400° F., for about 10 minutes. Garnish with lemon slices. Serves 6. Broiled Oysters on the Holf Shell 36 shell oysters </2 cup bread crumbs '/2 tsp. salt 2 tbsp. butter Va tsp. pepper Shuck and drain oysters; place on deep half of shell. Sprinkle with salt, pepper, and buttered bread crumbs. Place on preheated broiler pan about 3 inches from heat, and broil for 5 minutes or until brown. Serves 6. 36 shell oysters Steamed Oysters in the Shell 6 tbsp. melted butter Clean oysters thoroughly. Place in pressure cooker, and steam for 2 minutes at 15 pounds pressure. Cool cooker at once. Serve in shells with melted butter. Serves 6. 15 Fried Clams 1 qt. clams Dash pepper 1 egg, beaten 1 cup dry bread crumbs or Crocker 1 tbsp. milk crumbs 1 »sp. salt Drain clams. Combine egg, milk, and seasonings. Dip clams in egg mixture and roll in crumbs. Place clams in a heavy frying pan in about one-eighth inch of fat. Pan should be hot but not smok- ing. Fry at moderate heat. When clams are brown on one side, turn carefully and brown the other side. Cooking time approxi- mately is 5 to 8 minutes. Drain on absorbent paper. Serve plain or with a sauce. Serves 6. Note — A commercial breading may be used. Follow the direc- tions on the package. Deep-Fat Fried Clams 1 qt. clams Dash pepper 1 egg, beaten 1 cup dry bread crumbs or cracker 1 tbsp. milk crumbs 1 tsp. salt Drain clams. Combine egg, milk, and seasonings. Dip clams in egg mixture and roll in crumbs. Fry in a basket in deep fat, 375° F., for 2 to 3 minutes or until brown. Drain on absorbent paper. Serve plain or with a sauce. Serves 6. Note — A commercial breading may be used. Follow the direc- tions on the package. 6 lbs. shell clams Roast Clams Butter or margarine Wash clams thoroughly. Place in a baking pan. Roast in a very hot oven, 450° F., for 15 minutes or until clams open. Serve hot in the shell with melted butter. Serves 6. 16 Steamed Clams 6 lbs. shell clams ("steamers") Vi cup boiling water Butter or margarine Wash clams thoroughly. Place in a steamer, add water, and cover. Steam for 5 to 10 minutes or until clams open. Serve hot in the shell with melted butter. Serves 6. Clams on the Half Shell 36 shell clams (littlenecks or cherry- stones) Lemon Cocktail Sauce Shuck clams. Arrange a bed of crushed ice in 6 shallow bowls or plates. Place 6 half-shell clams on the ice with a small con- tainer of cocktail sauce in center. Garnish with lemon wedges. Serves 6. Cocktail Sauce Vl tbsp. lemon juice 1 tbsp. horseradish 3 drops tabasco sauce V2 tsp. celery salt '

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