16 md Oysters
4 tb Sherry
Rock Salt
1/4 c  Finely Chopped Celery
1 tb Butter
Bechamel Sauce
Paprika
Melted Butter
Grated Parmesan Cheese

Poach oysters in their own liquor for 2 minutes. Sprinkle sherry over
oysters. Clean the bottom of the deeper oyster shells and set them on a
baking tray covered with rock salt. Saute chopped celery in butter and
place 1 teaspoonful in each shell. Place a poached oyster on each bed of
celery and cover with Bechamel Sauce which has been mixed with a few drops
of melted butter over each oyster. Bake in a hot 400oF oven until golden
brown. Serve with dark bread and butter.