2 packages frozen, chopped spinach, thawed and drained
1 Tbl shallots
butter
Worcestershire sauce to taste
salt and pepper to taste
1 pint oysters (24-26)
1 tsp shallots
1/4 C white wine

Saute 1 Tbl shallots in butter with spinach. Season with Worcestershire sauce, salt and pepper to taste. Put in oyster shells which are resting on a pan of rock salt.

Saute oysters in butter with 1 tsp shallots. Add wine. Don’t cook too high or too long, only about 4-5 minutes. Place oysters, drained, on top of spinach.

Mornay Sauce:
1 C milk
1/2 bay leaf
1 small onion
3 whole cloves
2 Tbl butter
2 tsp flour
1 egg yolk
2 Tbl cream
2 Tbl flour
2 Tbl grated Parmesan cheese
2 Tbl guyere cheese
salt, pepper and red pepper to taste

Scald milk with bay leaf and whole cloves pushed into the onion. Make white sauce. Remove from heat. Mix egg yolk with cream, beating well. Add 2 Tbl sauce, return all to pan. Stir, add cheeses, seasonings.

Cover oysters and spinach with Mornay Sauce. Broil 2-3 minutes. Watch carefully so they do not burn. Serve with french bread and white wine.