Oysters Rockefeller

• 4 tablespoons finely-chopped shallots
• ½ pound butter
• 4

Sauté shallots in 4 tablespoons of the butter until transparent; add breadcrumbs and stir over a low heat until lightly browned.

Chop finely watercress leaves, separated from their stems, celery and parsley. Combine shallot and breadcrumb mixture with minced greens in a large bowl or mortar;