Oysters Rockefeller
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 20. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups chopped fresh spinach
- 1/4 cup finely chopped onion
- 24 oysters in shells
- 3 tablespoons margarine or butter, melted
- 2 tablespoons snipped parsley
- 1 clove garlic, minced
- Several drops bottled hot pepper sauce
- 1/4 cup fine dry seasoned bread crumbs
- Rock salt
- Oven 425°
Instructions
- In a saucepan cook spinach and onion in a small amount of boiling water for 2 to 3 minutes or till tender. Drain; press out excess moisture.
- Thoroughly wash oysters. Open shells with an oyster knife or other blunt-tipped knife. Remove oysters and dry. Discard flat top shells; wash deep bottom shells. Place each oyster in a shell.
- Combine spinach mixture, 2 tablespoons of margarine, parsley, garlic, hot sauce, and dash pepper. Spoon 1 teaspoon atop each oyster.
- Toss together crumbs and remaining margarine. Sprinkle over spinach-topped oysters.
- Line a shallow baking pan with rock salt to about 1/2-inch depth. (Or, use crumpled foil to keep shells from tipping.) Arrange oysters atop. Bake in a 425° oven 10 to 12 minutes or till edges of oysters begin to curl.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Oysters Rockefeller at Galatoires.jpg" by David Veksler; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Oysters_Rockefeller_at_Galatoires.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.