Instructions: Heat the oven to 450 degrees.

Fry the bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels to drain, then crumble.

Melt the butter in a skillet over medium-low heat without stirring. When its completely melted, reduce the heat to low and simmer 5 minutes. Skim the white foam off the top. Pass through a fine-mesh sieve, reserving the clear yellow liquid and discarding the solids.

Shuck the oysters, straining and reserving the liquid. Discard the shallow halves of the shells and scrub and dry the deep halves. Pour the rock salt into large baking dishes and arrange the shells on top. Place 1 oyster in each shell. Sprinkle the oysters with the bacon.

Mix the reserved oyster liquid with the clarified butter, ketchup and bell pepper and pour equal amounts over the oysters. Sprinkle the tops with the cheese. Bake 5 to 7 minutes. To brown the cheese, place under the broiler 2 to 3 minutes. Serve immediately.

This recipe yields 6 servings.

Comments: Ernest Arbogast, chef de cuisine at the Palace Hotel, named this for the hotels manager early in the 20th century.

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