Recipe - Oysters Florentine

4 cup Spinach leaves; washed,
dried & torn into
bitesize pieces
Salt & white pepper to taste
36 Oysters
4 ounce Parmesan cheese; grated
Leaf lettuce
Lemon wedges; for garnish

MORNAY SAUCE
3 cup Chicken broth
1 cup Dry white wine
4 tablespoon Flour
4 tablespoon Butter
1 tablespoon Lemon juice
One half cup Grated Parmesan cheese
2 cup Heavy whipping cream
Salt & white pepper to taste

1. Prepare Mornay Sauce.

2. Fold in the spinach leaves.Add salt & white pepper to taste.

3. Clean & shuck the oysters. Pry the meat loose from the shell & replace
it on a halfshell retaining as much of the juice as possible. Place the
oysters on a baking sheet & place under a broiler for 30 seconds. Remove
from the broiler.

4. Top each oyster with MornaySpinach Sauce, sprinkle with grated Parmesan
cheese. Return to the broiler until the sauce is bubbling & the cheese is
beginning to brown, about 45 seconds. Serve oysters on a bed of leaf
lettuce. Garnish with a lemon wedge. Mornay Sauce:

1. Bring chicken stock & wine to a boil over medium high heat. Reduce heat
& simmmer 5 minutes.

2. meanwhile, combine flour butter, & lemon juice in another pan. Cook,
stirring constantly, over medium low heat for 5 to 6 minutes. Take care not
to let roux brown. Add the roux to the chicken stock & simmer until
sufficiently thickened to coat lightly the back of a spoon. Add the cheese
& cream. Reduce over medium heat until the sauce coats the back of a spoon.
Add salt & pepper to taste.

DEVEREAUX

W & S TEMPLE STS. SALT LAKE CITY

LABOUREROI MONTRACHET, 1981

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.