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Oysters Rockefeller

1/2 lb butter
3 lbs fresh spinach
4 stalks green onion
4 sprigs parsley and leaves
1/2 head iceberg lettuce
1/2 cup bread crumbs
1 tsp green food coloring
1/2 cup Herbsaint liqueur
3 doz oysters, boiled
3 doz clean oyster shells
1/2 cup Parmesan cheese, grated

To cook oysters, bring them to a boil in their own liquid. As soon
as boiling point is reached, remove from heat. Let oysters sit in
the hot liquid until you are ready to use them. Preheat broiler
to medium heat. Melt butter and set aside. Grind spinach, onions,
parsley, and lettuce in a food processor and place in a mixing
bowl. Stir in bread crumbs (reserving a small amount for later),
the food coloring, and Herbsaint, and place mixture in a blender.
Puree at fast speed until creamy (about 2 minutes). Place the
boiled oysters in the shells and cover with the pureed mixture.
Sprinkle with cheese and reserved bread crumbs. Place under the
broiler for 20 minutes. Dot with a little melted butter before
serving. Serves 6.


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