Oysters rockefeller 1

4 servings

Ingredients

Quantity Ingredient
2 cups WATER (FOR STEAMING SPINACH)
2 eaches BOXES (10 OZ. EACH) FROZEN S
4 eaches SCALLIONS
2 eaches LARGE, RIBS CELERY
¼ each BUNCH PARSLEY
¼ each HEAD ICEBERG LETTUCE
1 teaspoon WORCESTERSHIRE SAUCE
2 teaspoons ANCHOVY PASTE OR
4 eaches ANCHOVEY FILLETS (MASHED)
½ teaspoon SALT
½ teaspoon TABASCO SAUCE
1 teaspoon ANISE SEEDS
1 cup BREAD CRUMBS

Directions

Preheat oven to 400 F. Steam spinach about 5 minutes until tender, pour in a colander, and drain thoroughly. Coarsely chip scallion (tops incluced), celery, parsley, and lettuce. In a blender, puree all of spinach, 2 cups at a time. Place spinach in a bowl. Puree scallion, celery, parsley, and lettuce in blender.

Pour mixture into spinach bowl. Mix thoroughly. Stir in Worchestershire, anchovy paste, salt Tabasco, and anise seeds to spinach mixture. Blend mixture in blender for 2 minute on medium speed. Pour mixture into bowl. Add bread crumbs and stir thoroughly. Set aside or store in refrigerator. Bring to room-temperature before using. (See part 2 for more)

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