Rockefeller Sauce

Amount 6 Bags  3 bunches  1 head  1 bunch  1 bunch  2 pounds  1 Box or Quart  10 ounces  20 ounces  2 Tubes  2 tablespoons  1/2 teaspoon  1/2 teaspoon  2 ounces

Ingredient Fresh Spinach -- STEMS REMOVED Green Onion -- TOPS ONLY Garlic -- PEELED Celery, Including The Leaves Parsley -- STEMS REMOVED Butter -- CREAMED Bread Crumbs Worcestershire Sauce Catsup Anchovy Paste Salt Pepper Paprika Pernod -- OPTIONAL

Method

1. PLACE SPINACH, ONION, GARLIC, CELERY AND PARSLEY IN ROBO COUPE, CAREFUL NOT TO OVER PROCESS.
2. SAVE ALL JUICES.
3. ADD REMAINING INGREDIENTS, USING A WOODEN SPOON AS IF MIXING A CAKE.
4. MIX UNTIL SMOOTH.
5. STORE IN REFRIGERATOR.

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