Oysters Rockefeller Sauce for 3 Doz Oysters

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1/2 c Unsalted butter
1 tb Pernod; or herbsaint
6 Green onions; finely minced
1 ds Tabasco
1/2 c Bread crumbs; browned in
1 c Raw spinach; finely minced
1/4 ts Tarragon
1/4 c Celery leaves; finely minced
1/4 ts Chervil
Ice cream salt
3 Dz oysters on half shell
1/4 c Parsley; finely minced

Original recipe makes 1



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

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