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1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. Squeeze excess liquid from spinach; set aside.
2. In a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Add shallots and garlic to the reserved drippings. Cook for 4 to 5 minutes or until shallots are tender. Carefully add Pernod, stirring to scrape up any crusty brown bits. Stir in spinach and chervil.
3. In a large bowl combine bacon, spinach mixture, bread cubes, oysters, salt, and black pepper. In a small bowl combine broth, melted butter, and 1/4 teaspoon hot pepper sauce. Drizzle broth mixture over bread mixture, tossing gently to moisten. Transfer mixture to the prepared baking dish.
4. Bake, covered, for 30 minutes. Sprinkle with cheese. Bake, uncovered, about 15 minutes more or until heated through. If desired, serve with additional hot pepper sauce.