Categories: Seafood, Holiday, Appetizers 
      Yield: 2 servings 
  
     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.