Oysters Rockefeller Library

24 oysters on the half shell
10 oz. pkg. frozen spinach
8 tbsp. butter
1/2 cup chopped parsley
2 chopped anchovy fillets
2 tbsp. Pernod
1/2 cup fine breadcrumbs
salt & freshly ground black pepper
cayenne pepper
1 cup freshly-grated parmesan cheese
rock salt (optional)

Preheat oven to 450°. Cook, drain
and chop spinach. Melt butter in a saucepan and add spinach, parsley, anchovies, Pernod, and bread crumbs. Puree the mixture in a blender and season to taste with salt, and the black and cayenne peppers. Place oysters in their shells on a baking sheet (a layer of rock salt on the baking sheet helps to keep the shells upright); cover oysters with puree mixture, then top with cheese. Bake until cheese is
light brown ( 6 -10 minutes).

It's a rare University Library that
has a well-known dish named for it.
Who ever heard of Oysters Widener
or Oysters Bodleian or Oysters New York Public?
Josiah S. Carberry