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.