Oysters Rockefeller I

Name: Oysters Rockefeller I
Ingredients: 1/4 c. chopped green onions; 1/4 c. chopped celery; 1 tsp. chopped dried chervil; 1/3 c. chopped fresh fennel bulb; 1/3 c. chopped parsley; 1/2 lb. butter; 2 c. watercress leaves; 1/3 c. fresh bread crumbs; 1/4 c. bottled clam juice; 2 tsp. lemon juice; 1/8 tsp. anise extract; salt and black pepper; cayenne pepper; 2 doz. oysters on the half shell; rock salt

15 ingredients

8 steps

Ingredients

1/4 c. chopped green onions
1/4 c. chopped celery
1 tsp. chopped dried chervil
1/3 c. chopped fresh fennel bulb
1/3 c. chopped parsley
1/2 lb. butter
2 c. watercress leaves
1/3 c. fresh bread crumbs
1/4 c. bottled clam juice
2 tsp. lemon juice
1/8 tsp. anise extract
salt and black pepper
cayenne pepper
2 doz. oysters on the half shell
rock salt

Directions

1

Saute onion, celery and herbs in 4 tablespoons of the butter for 3 minutes.
2

Add the watercress and let it just wilt, about 2 minutes.
3

Put this mixture with the rest of th butter, the bread crumbs, the clam juice and anise extract into the blender.
4

Season to taste with salt, pepper and pinch of cayenne.
5

Blend for 1 minute.
6

Put about 1 tablespoon of this on each oyster, place the oysters on beds of rock salt in individual containers of in pie pans and dampen the salt slightly.
7

Bake at 450° to 475° for about 4 minutes or until the butter is melted and the oysters heated through.
8

Makes 6 servings.