Subj : Today in History - 1411
To   : All
From : Dave Drum
Date : Fri Jun 03 2022 14:01:28

 King Charles VI grants a monopoly for the ripening of Roquefort cheese 
 to the people of Roquefort-sur-Soulzon as they had been doing for 
 centuries.
 
 MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tony Mandola's Oysters Roquefort
 Categories: Seafood, Cheese, Greens, Sauces, Dairy
      Yield: 1 servings
 
MMMMM--------------------------SPINACH-------------------------------
      2 tb Unsalted butter
      1    Shallot; fine chopped
  1 1/2 lb Fresh chopped spinach
    1/2 ts Ground black pepper

MMMMM------------------------WHITE SAUCE-----------------------------
      3 tb Butter
      4 tb Flour
    1/2 ts Salt
      1 c  Half & Half

MMMMM----------------ROQUEFORT+OYSTER CREAM SAUCE---------------------
      1 c  Heavy whipping cream
      8 oz Crumbled Roquefort Cheese
     24    Raw oysters
 
  FOR THE SPINACH MIXTURE: Warm a sautee pan over medium
  heat with the butter. Add all ingredients together and
  cook until spinach is soft and wilted. Set mixture aside
  in a strainer to let liquids drain.
  
  FOR THE WHITE SAUCE: Melt the butter over medium heat
  and add the flour. Stir together and cook for about 2
  minutes to make a blonde roux. Slowly add the Half and
  Half a little at a time. Stir the mixture until it
  begins to softly bubble and is smooth and thick.
  
  Mix the drained spinach mixture into the white sauce.
  Set aside until needed. This mixture will be what you
  put on the bottom of the dish to top with the oysters
  and Roquefort cheese mixture in the next step.
  
  FOR THE ROQUEFORT AND OYSTER CREAM SAUCE Warm a saute
  pan over medium heat. Add the whipping cream and let it
  warm but not boil. Add the Roquefort cheese and stir to
  melt in and incorporate.
  
  Once the mixture is warm and creamy add all of the
  oysters and stir to cover the oysters with the sauce.
  Cook the oysters until warm, about 2 minutes.
  
  ASSEMBLY Cover the bottom of casserole dish large enough
  to hold 24 oysters with the creamed spinach as a base
  layer.
  
  Cover the base layer with the Roquefort and Oyster Cream
  Sauce.
  
  Top the dish with 3 ounces of crumbled Roquefort Cheese.
  
  Place dish under a broiler until all cheese is melted
  and the dish is bubbling warm.
  
  Courtesy of Tony Mandola's Restaurant in Houston, TX
  
  RECIPE FROM: https://www.goodtaste.tv
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm kind of apathetic about plastic cheese.
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