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Oysters Rockefeller Dumplings
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Oysters Rockefeller Dumplings

 

 

(Executive Chef William T. Wells)

  • 8 wanton wraps
  • 4 oz. Rockefeller
  • 2 oz. roasted garlic soy sauce

    Rockefeller: (yields 4 cups)
  • 6 oz. chopped spinach
  • 3 oz. chopped oysters & liquid
  • 4 oz. Romano cheese
  • 1 oz. Pernod
  • ¼ cup chopped onion
  • ¼ cup chopped celery
  • ¼ cup bell pepper
  • 1 cup bread crumbs

Sauté onions, celery, bellpepper, and spinach until vegetables are soft. Add oysters, liquid, and Pernod and cook for 15 minutes. Add cheese and bread crumbs. Season to taste with salt, white pepper, and cayenne

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