Huîtres à la Florentine

Oysters Rockefeller

Preparation info

  • Serve


    to a person as a first course.
    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. 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.
  2. 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