Oysters Rockefeller from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Fill the bottom of a shallow baking pan with ice cream salt and run pan into oven. When salt has become very, very hot, remove the pan and arrange on the hot salt clean, open half-shells of Oysters...
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Ingredients
- 2 Dozen Oysters
- 6 Slices of Bacon
- A Cupful of Bread Crumbs
- ½ Pound of Butter
- 4 Green Onion Tops
- A Tablespoonful of Lemon Juice
- 6 Sprigs Each of Parsley and Spinach
- ¼ Bunch of Chervil (Sweet Parsley)
- 4 Green Celery Leaves
- Salt, Pepper and Cayenne to Taste
- Ice Cream
- Salt
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