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Oysters Rockefeller

3 doz shelled raw oysters in their liquor
1/2 tsp salt
1 lemon, juiced

1/2 stick butter
4 Tbsp flour
2 bunches parsley, all stems removed, finely minced
2 bunches green onions, finely minced
8 ribs celery, all strings removed, finely minced
4 Tbsp tomato paste
1-1.2 Tbsp sugar
1 Tbsp vinegar
1 Tbsp salt, or to taste
1 tsp ground white pepper
1/2 tsp cayenne
1/2 cup bread crumbs

6 small ovenproof baking dishes

Poach the oysters in their own liquor with the 1/2 teaspoon salt
and the juice from 1 lemon for 1 minute or just until their edges
barely begin to curl. Do not boil. Strain the oysters, reserving
1 cup of their liquid, and set aside.

Melt the butter in a heavy saucepan. Add the flour and cook for
2 minutes without coloring. Blend in the 1 cup reserved oyster
poaching liquid. blend in the minced parsley, green onion and
celery. Add the tomato paste, sugar, vinegar, salt, pepper and
cayenne. Simmer very, very slowly for 1 hour and 15 minutes. Add
the bread crumbs and adjust seasonings according to taste.

Arrange the oysters in individual oven proof dishes, 6 oysters per
serving, and spoon over the Rockefeller Sauce. Bake in a preheated
400 degree F oven for 12 minutes or until the sauce is bubbly and
beginning to brown. Serves 6.


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