Side Pannel
Oysters Florentine
Ingredients List
- 4 c Spinach leaves; washed,
- -dried & torn into
- -bite-size pieces
- Salt & white pepper to taste
- 36 Oysters
- 4 oz Parmesan cheese; grated
- Leaf lettuce
- Lemon wedges; for garnish
Directions
MORNAY SAUCE
3 c Chicken broth
1 c Dry white wine
4 tb Flour
4 tb Butter
1 tb Lemon juice
1/2 c Grated Parmesan cheese
2 c Heavy whipping cream
Salt & white pepper to taste
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
3 c Chicken broth
1 c Dry white wine
4 tb Flour
4 tb Butter
1 tb Lemon juice
1/2 c Grated Parmesan cheese
2 c Heavy whipping cream
Salt & white pepper to taste
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
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