"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Oysters Rockefeller, by , is from The English Family Recipe Treasury,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 stick butter 1/2 pkg chopped spinach 1 bay leaf finely crushed 1 T parsley 1/2 t salt dash tobasco 1/4 c progresso bread crumbs parmesan cheese 1 pint oysters bacon
Combine first six ingredients and simmer for 10 minutes. Remove from heat and add bread crumbs. Place oysters on tin foil top with spinach mixture, sprinkle with parmesan cheese and bake at 425 for 10 minutes until bacon is crisp.
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