Oysters Florentine

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Oysters Florentine Ingredients

4 c Spinach leaves; washed,	1 c Dry white wine
Salt & white pepper to taste	4 tb Flour
36 Oysters	4 tb Butter
4 oz Parmesan cheese; grated	1 tb Lemon juice
Leaf lettuce	1/2 c Grated Parmesan cheese
Lemon wedges; for garnish	2 c Heavy whipping cream
MORNAY SAUCE	Salt & white pepper to taste
3 c Chicken broth

Instructions for Oysters Florentine

1. Prepare Mornay Sauce. 2. Fold in the spinach leaves.Add salt & white pepper to taste. 3. Clean & shuck the oysters. Pry the meat loose from the shell & replace it on a half-shell retaining as much of the juice as possible. Place the oysters on a baking sheet & place under a broiler for 30 seconds. Remove from the broiler. 4. Top each oyster with Mornay-Spinach Sauce, sprinkle with grated Parmesan cheese. Return to the broiler until the sauce is bubbling & the cheese is beginning to brown, about 45 seconds. Serve oysters on a bed of leaf lettuce. Garnish with a lemon wedge. Mornay Sauce: 1. Bring chicken stock & wine to a boil over medium high heat. Reduce heat & simmmer 5 minutes. 2. meanwhile, combine flour butter, & lemon juice in another pan. Cook, stirring constantly, over medium low heat for 5 to 6 minutes. Take care not to let roux brown. Add the roux to the chicken stock & simmer until sufficiently thickened to coat lightly the back of a spoon. Add the cheese & cream. Reduce over medium heat until the sauce coats the back of a spoon. Add salt & pepper to taste. DEVEREAUX W & S TEMPLE STS. SALT LAKE CITY LABOURE-ROI MONTRACHET, 1981 From the . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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