Oysters Rockefeller Recipe

Preheat oven to 350 degrees. Melt butter in a saucepan. Add flour to butter in pan and cook long enough to make a brown roux. Slowly stir in the beef stock. Remove stems from spinach and parsley. Wash vegetables and grind as fine as possible. Add vegetables to the roux-beef-stock mixture, and place in an uncovered Dutch oven over low heat for 1 1/2 hours, stirring periodically to avoid sticking. Add salt, pepper and Tabasco and blend to the consistency of a paste. Remove from heat and stir in sherry and Herbsainte. Pour into a separate pan to cool. Place oysters on the half shells and put in the oven for 5 minutes, just until the oysters have curled. Remove oysters from shells, drain, return to shells and top with cooled sauce. Return to oven and bake for 15 minutes.