Oysters Rockefeller II Recipe
Ingredients
| 1/2 pound spinach, washed well and drained | ||
| 6 or 8 scallions | ||
| Head of lettuce | 1/2 | |
| Celery stalks | 1 1/2 | |
| Parsley | 1/2 Bunch (100gm) | |
| Garlic | 1 Clove (5gm) | |
| Butter | 1 Cup (16 tbs) | |
| 1/2 cup fine bread crumbs | ||
| Worcestershire sauce | 1 Tablespoon | |
| Anchovy paste | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Few dashes of Tabasco sauce | ||
| 1 ounce (2 tablespoons) absinthe or Pernod | ||
| Oysters | 36 | |
Directions
1. Chop finely or grind together the spinach, scallions, lettuce, celery, pars ley and garlic.
2. Heat the butter and mix in the greens, bread crumbs, Worcestershire sauce, anchovy paste, salt, Tabasco and Pernod. Refrigerate until ready for use. Spoon the mixture onto thirty-six oysters on the half shell, set the oyster halves on a bed of rock salt and bake in a hot oven (450° F.) until piping hot.
2. Heat the butter and mix in the greens, bread crumbs, Worcestershire sauce, anchovy paste, salt, Tabasco and Pernod. Refrigerate until ready for use. Spoon the mixture onto thirty-six oysters on the half shell, set the oyster halves on a bed of rock salt and bake in a hot oven (450° F.) until piping hot.
Chef
