Oysters Rockefeller
When I was in New Orleans in 1968, I ate oysters Rockefeller for the first time. The next day I found a first edition copyright, 1933 and a sixth edition printed in 1941 of Gourmet Guide to New Orleans in a junk shop. The first edition is still my guide for preparing favorite dishes from that region, even though it includes the now forbidden absinthe in some recipes, I substitute dry vermouth instead. My Oysters Rockefeller recipe is an adaptation of the two recipes found in this book.
This recipe is for 2 dozen. I make up a batch of topping and refrigerate it to use for several weeks. For a dinner for four, I would prepare only a dozen oysters for first course.
2 dozen oysters, in the shell
2 dozen oyster shell halves
topping
oyster liquid and equal part of water
2 cups green spinach
1 cup green onions
1 cup green celery tops
1/2 head iceberg lettuce
1 sprig thyme
2 ounces cream
2 ounces dry vermouth
1 stick of butter
1/2 cup dried bread crumbs
Combine oyster liquid and water, simmer and reduce to half. Chop all greens in processor; add to reduced liquid and simmer about 10 minutes; add cream and vermouth, simmer 10 minutes more; allow to cool and cream in butter.
Make sauce ahead of time and refrigerate up to several weeks.
Shuck oysters and reserve the juice, wash and drain 2 dozen half shells. Drain the shells and arrange on a bed of hock salt and run in the oven until shells are dry and hot. Place one oyster on each hot shell and cover with sauce. Return immediately to the oven until sauce melts and top is brown.