Recipe for Fllorentine Oysters 
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Yield:
1
Ingredients:
Amount Ingredient
400 gm spinach washed picked over and chopped
20 gm butter
salt
grated nutmeg
24 x oysters shelled
50 gm grated parmesan or Emmental cheese
40 gm butter melted
SAUCE
40 gm butter
40 gm flour
600 ml warm milk
1 x salt pepper
1 x egg yolk
2 tbl single cream
Instructions:
Instructions: To make the sauce melt the btitter in a pan stir in the flour and cook for 5 minutes without browning

Add the milk bring to the boil stirring and cook for a further 2 minutes.

Season with salt and pepper and remove from the heat.

Whisk the egg yolk cream and cheese together stir in a little of the warm sauce add to the rest of the sauce and keep warm.

Saute the spinach in the butter for 5 minutes.

Season with salt aled nutmeg.

Divide between four oven proofdishes.

Add 6 oysrers to each dish and cover with the cheese sauce.

Scatter grated cheese over the top and trickle melted butter over.

Brown in the oven at 220C/425F/gas 7

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