Scrub the oyster shells clean under cold running water. Open the oysters, shuck and keep separate.  Drain the concave shells, spreading generously the interior with butter. Distribute the spinach in them as a bed. Keep away.

In a small pan, fry the butter with the onion, stirring constantly to prevent it from coloring. Add the chili mixing, then the corn flour dissolved in the milk. Season with consommé, pepper and salt. Take away from the fire and add the cream.

Place all shells on a tray covered with coarse salt to keep them from turning over. Place one oyster in each shell, over the spinach. Sprinkle a little ground bread. Distribute the white sauce, more bread and the cheese. You may add a few drops of Tabasco sauce. Place a little bit of butter over each oyster. Bake for 3-5 min.

Serve six hot shells on individual plates, previously laid with rock salt to hold the oysters steady.