Oysters Rosa
For each serving, place 6 oysters on the half shell on a baking sheet. Add to each a dash of Worcestershire sauce 1/2 tsp. garlic butter. Broil until firm, about three minutes. Arrange on a plate; top each with 1 T. of hot cheese sauce and a sprinkle of toasted bread crumbs. Cream Sauce: In the top of a double boiler, melt cheese. Stir, and add 1/4 c. of milk per pound of cheese. The recipe was developed for the 1984 Oyster Fest and named for an employee at the restaurant. See the full article in the November 1984 issue. |
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