Recipe for Oysters Philadelphia


16 medium oysters
4 tablespoon sherry
1 rock salt
1/4 cup finely chopped celery
1 tablespoon butter
1 bechamel sauce
1 paprika
1 melted butter
1 grated parmesan cheese


Poach oysters in their own liquor for 2 minutes. Sprinkle sherry over oysters. Clean the bottom of the deeper oyster shells and set them on a baking tray covered with rock salt. Saute chopped celery in butter and place 1 teaspoonful in each shell. Place a poached oyster on each bed of celery and cover with Bechamel Sauce which has been mixed with a few drops of melted butter over each oyster. Bake in a hot 400oF oven until golden brown. Serve with dark bread and butter.

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