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Recipe by: melbyness
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See below ingredients and instructions of the recipe
1 ea green spinach, bunch
2 ea green onions, bunches
3 ea celery, bunches
1 ea lettuce, green, head
1 ea parsley, bunch
3/4 lb butter, melted
1 bread crumbs, handful, fine
3 tb worcestershire sauce
1 ea anchovy sauce, spoon
1 cheese
Chop all together very finely and mix melted butter and crumbs to thicken.
Put this Oyster Butter Sauce over oysters on half-shell, cover with cheese
and bread crumbs, bake in a hot oven until brown. Serve hot. Approximately
adequate for 4 doz oysters. Source: Galatoire's Restaurant, New Orleans
FISHES AND FISHING IN LOUISIANA, published 1933 Recipe date: 01/17/33
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Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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