Oysters Rockefeller

Ingredients

2 cups Medium White Sauce
1 Roberts Egg, slightly beaten
2 packages (10 ounces each) frozen chopped spinach
1 pint oysters
2 tablespoons sherry
1 tablespoon grated onion
2 tablespoons Roberts Butter
1 tablespoon minced parsley
1/2 teaspoon Worcestershire sauce
6 drops hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon MSG
dash nutmeg
dash pepper
1/2 cup grated Parmesan cheese
12 clam shells rock salt

Preparation

Prepare White Sauce and stir about 1/4 cup of hot white sauce into beaten egg. Blend egg into remaining sauce and cook over low heat 1 to 2 minutes, stirring constantly. Set sauce aside and keep warm. Cook spinach according to package directions; drain thoroughly. Fill shallow baking dish 1/4 inch deep with rock salt. Arrange 12 clam shells on rock salt. Distribute oysters evenly among clam shells and sprinkle about 1/2 teaspoon sherry over each. Saute onion in butter until tender. Blend 2 tablespoons white sauce mixture into spinach; add onion, parsley, Worcestershire sauce, hot pepper sauce, salt, MSG, nutmeg and pepper. Spoon spinach mixture over oysters, then pour remaining sauce over spinach. Sprinkle each with Parmesan cheese. Bake at 375° for 15 to 20 minutes, or until lightly browned. Serve hot.

Yield: 6 servings

Notes:

Use rock salt to hold oyster shells upright while baking.