Oyster Rockefeller

Ingredients

• Arrange two dozen oysters on half shell
• Make sauce with three tablespoons melted butter
• three shallots, chopped fine
• six pieces celery, chopped fine
• two sprigs mint
• four sprigs parsley
• two tablespoons capers
• Sprinkle with dash of cocktail sauce

Method

1. 1

   Place oyster shells in hot ice cream salt.

2. 2

   Make sauce with melted butter and chopped vegetables.

3. 3

   Pour sauce over oysters and bake until edges curl.

4. 4

   Serve hot in shells.

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 2. The excerpt below is the record exactly as published.

OYSTER ROCKEFELLER Arrange two dozen oysters on half shell. Place shells con- taining oysters in hot ice cream salt. Make sauce with three tablespoons melted butter poured over following vegetables chopped fine. Three shallots, six pieces celery, two sprigs mint,, four sprigs parsley and two tablespoons capers. Pour Sauce over each oyster and set in hot oven until edges of oysters curl. Sprinkle with dash of cocktail sauce

Cook this with the app: pantry check, scaling, and the assistant.