Title: Oysters Philadelphia
Categories: Oysters Holiday Appetizer Seafood
Yield: 2 Servings
| 16 | md | Oysters |
| 4 | tb | Sherry |
| | | Rock Salt |
| 1/4 | c | Finely Chopped Celery |
| 1 | tb | Butter |
| | | Bechamel Sauce |
| | | Paprika |
| | | Melted Butter |
| | | 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.