Parmesan, Bechamel sauce

Parmesan, Bechamel sauce

Ingredients:
Oysters, parsley, shallot, anchovies, fennel pepper,
bread crumbs, cream, lemon
Detach the oysters from their shells and put then into china shells
with their own liquor. Have ready a dessert-spoonful of parsley,
shallot, anchovy and very little fennel, add a tablespoonful of
bread crumbs and a little pepper, and mix the whole with a little
cream. Put some of this mixture on each oyster, and then bake them
in a moderate fire for a quarter of an hour. At the last minute
add a squeeze of lemon juice to each oyster and serve on a folded
napkin.
cooking - 200 Recipes for Italian Dishes (Share Me).txt
No. 56. Ostriche alla Napolitana (Oysters)