24 thin slices French bread (no more than 2 to 3 inches in diameter)
2 dozen large fresh oysters, packed in the oyster liquor
1 recipe Rockefeller Sauce (see recipe below)
Freshly grated Parmigiano-Reggiano cheese
Toast the thin slices of bread until golden brown. Set aside.
In a large skillet over medium heat, poach the oysters in their own liquor just until the edges begin to curl. (Only a couple of minutes.) Remove from the heat.
To assemble and serve:
Using a slotted spoon to drain off the liquid, place an oyster on a slice of toast. Spoon over a large dollop of the Rockefeller Sauce. Sprinkle lightly with the cheese. Broil under a preheated broiler until the sauce is hot through. Serve hot.
Makes 2 dozen appetizers.
4 tablespoons butter
2 stalks celery, chopped
6 green onions, chopped
1 cup parsley leaves
1 10-oz. package frozen spinach, cooked and drained
1 teaspoon anchovy paste
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce (or to taste)
1/4 cup Herbsaint (or Pernod)
1 stick softened butter
Salt and freshly ground black pepper (to taste)
Melt the 4 tablespoons of butter in a skillet. Sauté the celery and onions just until the onions are softened. Stir in the parsley leaves. Squeeze as much liquid from the spinach as possible and stir into the onion mixture. Purée the mixture in the food processor. Add the remaining ingredients, including the softened butter, cut into pieces. Process until well mixed. Chill until ready to use.