Rockefeller Sauce

Serves: 5
Total Calories: 450
Yield: For 5 dozen oysters


3 (10-ounce) bags fresh spinach
1 bunch green onion
1 Leaves from 1/2 bunch celery
1 whole bulb garlic, peeled and separated
1 bunch fresh parsley
4 cups water
1 cup grated Parmesan cheese
1 cup bread crumbs
1 pound butter, melted
jigger Pernod (anise liqueur)


In a large pot, boil spinach, onions, celery leaves, garlic, and parsley in water 20 minutes. Drain and chop in a food processor. Return to pot and add cheese, bread crumbs, and melted butter. Mix. Add Pernod and stir. Serve over oysters. Freezes well.

Nutritional Facts:

Serves: 5
Total Calories: 450
Calories from Fat: 297

This Rockefeller Sauce recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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