Oyster Kilpatrick

Put twice  through the finest blade of a food chopper a handful each of raw spinach, washed and sponged dry, parsley, and green onion tops.

Sprinkle over it about 1/3 cup browned fine bread crumbs, 4 or 5 drops Tabasco, and salt and pepper to taste.

Work in 1/3 cup soft butter, kneading thoroughly.

A few drops of any anise-flavoured liqueur may be added.

Put 3 dozen oysters on the half shell in a baking pan filled almost to the top with rock salt and bake them in a hot oven (400 deg F.) for 5 minutes, or until the edges  of the oyster begins to curl.

Put 1 generous tablespoon of the vegetable-butter mixture on each oyster, return them to the oven,  and bake for about 5 minutes longer.

Do not let them brown.

recipe taken from The Gourmet Cookbook Volume 1
published in Great Britain by
Hamish Hamilton
Compiled and Edited by Gourmet, Inc.
Published by
Gourmet Books Inc.

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