Oysters Rockefeller


36 fresh oysters on the half shell
6 tablespoons butter
6 tablespoons finely minced raw spinach
3 tablespoons minced onion
3 tablespoons minced parsley
5 tablespoons bread crumbs
Tabasco sauce to taste
1/2 teaspoon Herbsaint, or substitute Pernod
1/2 teaspoon salt

Cooking Directions:

Melt the butter in a saucepan. Add all the ingredients except the oysters.

Cook, constantly stirring for 15 minutes.

Press the mixture through a sieve or a food mill. Cool.

Line six pie tins with rock salt.

Set 6 oysters in the rock salt on each pie tin.

Divide the topping into 36 equal portions.

Place one portion on each oyster.

Broil until topping is brown. Serves 6.

Yield: 6 servings

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