OYSTERS ROCKEFELLER
Four dozen oysters
Water from oysters, plus enough more water to make two cups
2 cups chopped celery
1 1/2 cups chopped green onion tops
2 cups chopped parsley, stems removed
1 cup chopped fresh fennel
1 cup chopped watercress
1/2 tsp. chopped fresh garlic
3 anchovy fillets
1 tsp. sugar
1/4 cup catsup
1 tsp. salt
1/2 tsp. cayenne
1 tsp. white pepper
1 Tbs. Worcestershire sauce
2 dashes Peychaud's bitters
2 drops green food coloring (optional but authentic)
2 sticks butter
1 cup flour
1 1/2 cups very fine fresh bread crumbs
1. Combine the vegetables and the anchovies in small batches and chop to a near-puree in a food processor, using the oyster water to help things along.
2. Combine this green slurry and the rest of the oyster water in a saucepan and cook over low heat, stirring every now and then, until the excess water is gone but the greens remain very moist. Add sugar, catsup, salt, cayenne, Worcestershire sauce, bitters and food coloring.
3. Make a very light roux with the butter and flour. Blend well into the greens, until the sauce takes on a different, lighter texture. Then mix in the bread crumbs.
4. Place large, fresh oysters into oyster shells, small oven-proof ramekins, or small au gratin dishes. Top each oyster with a generous tablespoon of sauce (or more, if you like). Bake 15 minutes in a preheated 450-degree oven, or until the top of the sauce has barely begun to brown. Serve immediately.
(If using oyster shells, serve on a bed of rock salt or on a napkin to keep shells from rocking.)
Makes four entrees or six appetizers.

Robert L.- Woodstock