Recipe - Oysters Rockefeller Sauce For 3 Doz Oysters

3 Dz oysters on half shell
1 cup Raw spinach, finely minced
6 Green onions, finely minced
One fourth cup Parsley, finely minced
One fourth cup Celery leaves, finely minced
One fourth teaspoon Tarragon
One fourth teaspoon Chervil
1 ds Tabasco
One half cup Unsalted butter
Salt
Pepper
One half cup Bread crumbs browned in
small amount of butter
1 tablespoon Pernod or herbsaint
Ice cream salt

Mix together the spinach, green onions, parsley, celery leaves, tarragon,
chervil, Tabasco, salt and pepper. Mix in the bread crumbs which have been
browned in a small amount of butter. Add the herbsaint or pernod. Work in 1
/ 2 cup of unsalted butter into the mixture and knead thoroughly.

Fill a baking pan or pie tine almost to the brim with ice cream salt. Place
3 dozen large raw oysters on the half shell on the rock salt. Place in a
400 degree oven for about 5 minutes, or until the edges begin to curl.
Place a tablespoon of the sauce over each oyster, return to the hot oven
for another 5 minutes. Serve immediately.

Posted to FOODWINE Digest 19 Dec 96

From: ALICIA GOLDMAN ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG

Date: Thu, 19 Dec 1996 11:37:34 0600