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Commander's Oysters Rockefeller
Serving Size: 12

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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8 ounces finely chopped bacon
6 garlic cloves -- chopped
1 stick butter
1 bunch green onions -- finely chopped
6 cup finely-chopped cooked spinach -- with juice
1 tablespoon celery salt
1/4 teaspoon cayenne pepper
1 cup oyster liquid
4 ounces absinthe
Salt -- to taste
Bread crumbs
6 dozen oysters with shells

Brown bacon, add garlic, when nearly brown. Add butter and shallots and
after cooking a few minutes, add spinach and all other ingredients.
Thicken with enough bread crumbs to make thick, and simmer for about 10

Have 12 pie-pans half filled with rock salt. Arrange 6 oyster shells in
each pie-pan. Top each oyster at room temperature in its shell heated
through and browned on top.

This recipe yields 12 servings.

© 2008
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