20 fresh oysters
1 lb. fresh spinach
3 hard boiled eggs
Salt and pepper
6 oz. Parmesan cheese
10 oz. Guyere cheese (any sharp white cheese will do)
1 qt. half and half
8 oz. flour
8 oz. butter
1/2 c. white wine
5 black peppercorns
1 bay leaf
Water

Make a broth with the wine, water, peppercorns and bay leaf enough to cover oysters when in pan. Bring to simmer and poach oysters. Remove and let cool.

Blanch spinach and let cool. Mix together with crumbled hard boiled egg. Season with salt, pepper and Parmesan cheese. Scald half and half change pot. Bring back up to heat and slowly and sharp cheese. When all melted thicken with white roux equal part butter and flour cooked together for 3 to 5 minutes.

To serve lay out oysters fill with spinach stuffing top with sauce and put under broiler for a few seconds to heat everything back up. Serve hot.