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OYSTERS FLORENTINE

This is certainly a forerunner of the famous oysters Rockefeller, for it’s a very old recipe — no one knows when it was introduced.

Poach oysters in their own liquor, with a little white wine added, just long enough for the edges to curl. Arrange oyster shells on a baking sheet and place a spoonful of chopped cooked spinach in each shell. Put an oyster on each spinach bed and top with sauce Mornay (page 22). Sprinkle with a little grated cheese and run under the broiler for a minute or two to melt the cheese and brown slightly.

OYSTERS BRETON

Remove the oysters from their shells and arrange the shells in a baking dish or pans filled with rock salt. In each shell put a spoonful of chopped lobster meat which has been heated in butter and cream. On top of this place an oyster and cover with a heavy béchamel (page 23) to which you have added more chopped lobster. Sprinkle with crumbs and brown under the broiler. Meanwhile sauté and equal number of oysters — dip them in egg and crumbs and brown quickly in butter. Just before serving top each oyster shell with a sautéed oyster and sprinkle with chopped parsley.

CURRIED OYSTERS

3 cups sauce béchamel (page 23)

12 shrimp, finely chopped

1 tablespoon curry powder

24 oysters on the half shell

Toasted bread crumbs

Prepare the sauce béchamel and add the shrimp and curry powder. Arrange the oysters on beds of rock salt and top each one with the sauce. Sprinkle with toasted crumbs and bake in a 475° oven for 4 or 5 minutes.

OYSTERS PAPRIKA

24 oysters on the half shell

3 medium onions, finely chopped

6 tablespoons butter

1/3 cup chopped mushrooms

1 cup sauce béchamel (page 23)

1 tablespoon, or more, paprika

Toasted bread crumbs

Arrange the oysters on beds of rock salt. Sauté the onion in the butter until tender, but not browned. Add the mushrooms and blend well. Prepare the béchamel and add 1 tablespoon or more paprika to color and flavor it. Combine with the onions and mushrooms. Spoon this over the oysters and sprinkle lightly with crumbs and paprika. Bake in a 475° oven for about 5 minutes or until the oysters are just cooked through.

CRUMBED OYSTERS

24 oysters on the half shell

1 cup toasted bread crumbs

8 tablespoons butter

Parsley

Chives

Arrange the oysters on beds of rock salt. Fry the bread crumbs in the butter until very crisp and brown. Top the oysters with the bread crumbs and sprinkle with chopped parsley and chives. Bake in a 475° oven for about 5 minutes or until the oysters curl at the edges.

OYSTERS CASINO

Here again, there are many versions of the recipe, so I include several. One thing on which everyone agrees is that oysters casino always contain green pepper and bacon.

24 oysters on the half shell

1/2 cup butter

1/3 cup finely chopped shallots

1/4 cup finely chopped parsley

1/4 cup finely chopped green pepper

Lemon juice

Bacon, partially cooked

Arrange the oysters on beds of rock salt. Blend the butter, shallots, parsley, and green pepper. Spoon this over the oysters and add a dash of lemon juice to each one. Top with pieces of partially cooked bacon. Bake in a 450° oven until the bacon is brown and the oysters cooked through.

VARIATIONS

1. Try out 1/2 cup of finely chopped bacon. Add 1/3 cup finely chopped onion, 1/3, cup finely chopped green pepper, 1/4 cup finely chopped celery, 1 teaspoon lemon juice, salt, pepper, Worcestershire sauce, and a few drops of Tabasco. Spoon this over the oysters, which have been placed on beds of rock salt. Bake in a 350° oven for 10 minutes.

2. Sprinkle the oysters with finely chopped green pepper and onion and top each one with a piece of bacon. Bake in a 450° oven until the bacon is done and the oysters cooked through.

OYSTER LOAF

There is an old story that oyster loaves were always “guilty conscience” presents or peace offerings. To take home an oyster loaf in New Orleans and certain other places meant that you had been