Oysters Rockefeller Oysters, highly seasoned, baked on a bed of spinach. 3 dozen oysters, opened on the half-shell at the fish market 1 package cooked frozen chopped spinach 2 cups white sauce, made from condensed cream soup (celery) 3 T sherry 1 egg 2 T butter 1 T each minced onion and parsley 1/2 tsp Worcestershire Sauce 1/4 tsp salt 1/2 tsp Monosodium Glutamte (Accent Powder) 6 drops Tabasco a dash of nutmeg, and of Nepal powder Heat the oven to 375.  Bed oysters in their shells upright in crumpled aluminum foil in a baking pan. Sprinkle lightly with sherry.  Cook spinach till slightly underdone, and drain thoroughly.  Meanwhile, combine condensed soup with ½ cup milk and heat gently. Add a beaten egg, blend thoroughly and place over hot water.  In a separate skillet, melt the butter and saute onion for 3 minutes. Add drained spinach and ¼ cup of the soup, plus all seasonings, and blend. Saute for 3 minutes, distribute over the waiting oysters. Top with the rest of the soup-sauce, sprinkle with grated Parmesan cheese and bake for 15 minutes until light brown.