6 oysters
3 tbsp. spinach, finely chopped
1 green onion, finely chopped
1 tsp. grated Parmesan cheese
1/2 c. cream sauce
2 tbsp. dry white wine
1 egg yolk
Salt & pepper

Place cream sauce (recipe follows) in pan. Add spinach, onion, cheese, wine, salt and pepper to taste. Bring to full boil, stirring all the time. Beat in egg white boiling. If too thin, add second egg yolk.

Put 2 or 3 oysters in low edged individual casseroles. Heap sauce over it. Sprinkle Parmesan on top, drizzle with melted butter. Bake in 450 degree oven in upper half until golden brown. Serve hot with quartered lemon. Serves 2 to 3 people. If using half shell instead of casseroles, stabilize shells in pan with rock salt.

CREAM SAUCE:

1 tbsp. butter, melted
1 tbsp. flour
1/2 tsp. salt
Dash of cayenne pepper
1 c. milk

Blend flour, salt, pepper with melted butter in pan. Gradually add milk. When smooth, stir over medium heat until it thickens. Cook over low heat for 5 minutes. Makes 1 cup. For thicker sauce use 4 tablespoons + 4 tablespoons flour.