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