Oysters Florentine

There is no doubt that the best way of eating oysters is raw from the shell, but there are many ways to serve cooked oysters for the more squeamish.


  • Buttered spinach
  • Oysters, shucked
  • Mornay sauce
  • Freshly grated Parmesan cheese


Put a good dollop of spinach leaves, stewed in butter, In the bottoms of scallop shells. Add oysters on top, cover with a Mornay sauce to which the liquor from the oysters has been added, and sprinkle with freshly grated Parmesan. Brown in the oven or under the broiler.