Huîtres à la Florentine

Name: Huîtres à la Florentine (Oysters Rockefeller)
Yield: Serve 4 to a person as a first course.
Cuisine: French
Ingredients: 24 oysters on the half shell (or 1 pint large oysters); 4 tablespoons flour; ⅛ pound butter; Cooked chopped, buttered spinach; 2 cups light cream; 1 teaspoon sugar; Dash of nutmeg; ½ teaspoon salt; 4 tablespoons sherry; ⅛ teaspoon white pepper; Grated Parmesan cheese

Oysters Rockefeller

Preparation info

Serve
4
to a person as a first course.

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

24 oysters on the half shell (or 1 pint large oysters)
Cooked chopped, buttered spinach

Starter
Pescatarian

Method

Open oysters. Pour liquid from shells through a damp cloth into a bowl. Cut oysters from shells. Check for pieces of shell, then add oysters to bowl. Prepare spinach ready to use.
Melt butter in skillet, then stir in flour. Stir-cook a few minutes to cook flour. Add cream, nutmeg, sugar, salt, and pepper. Stir until thickene