From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Click here for the current edition Oysters Polo The Windsor Court Grill Room invented this very unusual baked oyster dish some years ago. It's disappeared from the menu there, but it's still a great dish. The sauce is rich with cheese, sharp with horseradish, and crusty with bread crumbs. 1 cup unsalted butter, melted 1 cup fresh bread crumbs 3/4 cup grated Parmesan cheese 1 Tbs. herbes de Provence White pepper Salt 24 fresh oysters 1 small onion, peeled 1 bay leaf 1 whole clove 2 cups milk Few drops Tabasco (optional) 6 Tbs. unsalted butter 6 Tbs. all-purpose flour 4 Tbs. prepared horseradish, drained Pinch grated nutmeg 1. In a bowl, combine melted butter, bread crumbs, 1/2 cup of the Parmesan cheese, herbes de Provence, and a pinch of salt and pepper. Set aside. 2. Place the onion, bay leaf, clove, milk and Tabasco in a small heavy saucepan over medium heat. When the mixture comes to a boil, remove the pan from the heat. Reserve and keep warm. 3. Melt 1/2 stick butter in a medium saute pan over low heat. When the butter is foamy, add the flour and briskly mix together to form a smooth paste. Continue to stir over low heat for one minute. Remove from the heat and strain the milk mixture in, stirring constantly. Return the pan to low heat and fold in the remaining 1/4 cup of Parmesan cheese, the horseradish and nutmeg. Season with salt, pepper, and Tabasco sauce. Cook for an additional minute, then turn off the heat. 4. Fill a medium saucepan with water and bring to a boil. Fill a bowl with cold water and ice cubes. Poach the oysters in the boiling water until the edges curl. Remove with a slotted spoon and plunge immediately into the ice water. Drain and set aside. 5. Preheat the oven to 375 degrees. Place a layer of rock salt about 1/2 inch deep in metal baking pans. Press the shells onto the salt. Spoon a tablespoon of sauce into each shell, then top with an oyster. Cover with another tablespoon of sauce, then sprinkle the bread crumb mixture from the first step on top. Bake at 375 degrees for ten minutes, or until a golden crust forms. Serves four to six. Click here for an index of recipes from past editions. © 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com