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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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As rich as the name implies! From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
24 oysters, on the half shell |
coarse salt |
4 slices bacon |
1 cup spinach, cooked |
4 teaspoons parsley, minced |
3 celery hearts |
1 scallion, green part only |
1/2 teaspoon salt |
1/8 teaspoon cayenne |
1/8 teaspoon paprika |
4 tablespoons butter, melted |
3 tablespoons lemon juice (fresh is best) |
2 tablespoons cracker crumbs |
Directions:
1. Place about 1 inch of salt in baking pan, heat and arrange the oysters on the half shell firmly in the salt.
2. Broil at moderate heat until edges start to curl.
3. Chop the first five sauce ingredients very fine.
4. Add remaining ingredients and heat to the boiling point.
5. Pour hot sauce over each oyster and return pan to the oven to brown the sauce slightly.
6. Discard salt.
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