Oysters Florentine
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 dozen oysters, shucked
1/2 cup finely chopped cooked spinach
2 tablespoons finely chopped onion
1 clove garlic, mashed
2 tablespoons heavy cream
1 egg yolk
6 tablespoons dry bread crumbs (Italian bread crumbs preferred)
1 teaspoon salt
freshly ground black pepper
3 tablespoons butter
1 egg
Drain the oysters and dave the liquor. Chop 12 of the oysters. Set all oysters aside. Saute onion and garlic in 1 tablespoon of butter for 5 minutes. Add chopped oysters, spinach, cream, salt, and pepper. Cook over low heat for 5 minutes, stirring constantly. Remove from heat and add combined egg and egg yolk, stirring briskly. Simmer the whole oysters in 1 cup of oyster liquor until the edges are curled. Drain the oysters and put 2 each in 6 scallop shells. Cover with oyster/spinach mixture. Sprinkle with bread crumbs and dot woth remainint 2 tablespoons of butter. Bake in hot oven (450 degrees F) for 15 minutes.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 dozen oysters, shucked
1/2 cup finely chopped cooked spinach
2 tablespoons finely chopped onion
1 clove garlic, mashed
2 tablespoons heavy cream
1 egg yolk
6 tablespoons dry bread crumbs (Italian bread crumbs preferred)
1 teaspoon salt
freshly ground black pepper
3 tablespoons butter
1 egg
Drain the oysters and dave the liquor. Chop 12 of the oysters. Set all oysters aside. Saute onion and garlic in 1 tablespoon of butter for 5 minutes. Add chopped oysters, spinach, cream, salt, and pepper. Cook over low heat for 5 minutes, stirring constantly. Remove from heat and add combined egg and egg yolk, stirring briskly. Simmer the whole oysters in 1 cup of oyster liquor until the edges are curled. Drain the oysters and put 2 each in 6 scallop shells. Cover with oyster/spinach mixture. Sprinkle with bread crumbs and dot woth remainint 2 tablespoons of butter. Bake in hot oven (450 degrees F) for 15 minutes.
Serves 6.
