Oysters Philadelphia

Recipe Ingredients

16		Oysters (medium)
4 tablespoons	60ml	Sherry
		Rock salt
1/4 cup	27g / 1oz	Finely chopped celery
1 tablespoon	15ml	Butter
		Bechamel sauce
		Paprika
		Melted butter
		Grated parmesan cheese

Recipe Instructions

Poach oysters in their own liquor for 2 minutes. Sprinkle sherry over oysters. Clean the bottom of the deeper oyster shells and set them on a baking tray covered with rock salt.

Saute chopped celery in butter and place 1 teaspoonful in each shell. Place a poached oyster on each bed of celery and cover with Bechamel Sauce which has been mixed with a few drops of melted butter over each oyster.

Bake in a hot 400F oven until golden brown. Serve with dark bread and butter.

Source:
Susan Feniger and Mary Sue Milliken

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