Shellfish: Oysters Rockefeller 04 by Recipe Cottage

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	Oysters Rockefeller 04

		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.