| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | Dz oysters on half shell | |
| 1 | c | Raw spinach, finely minced |
| 6 | Green onions, finely minced | |
| 1/4 | c | Parsley, finely minced |
| 1/4 | c | Celery leaves, finely minced |
| 1/4 | ts | Tarragon |
| 1/4 | ts | Chervil |
| 1 | ds | Tabasco |
| 1/2 | c | Unsalted butter |
| Salt | ||
| Pepper | ||
| 1/2 | c | Bread crumbs browned in small amount of butter |
| 1 | tb | Pernod or herbsaint |
| Ice cream salt |
INSTRUCTIONS
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
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