Name: Poached Oysters with Spinach Puree And Caviar
Ingredients: 1 tb Butter; 1 tb Olive oil; 2 tb Minced shallots; 1 tb Minced garlic; 1/2 lb Fresh spinach; cleaned, and; ; stems removed; 1/2 c Pernod; 1 c Heavy cream; Salt; to taste; Freshly-ground black pepper; to taste; 24 lg Shucked oysters; liquid reserved; 2 oz Caviar; 8 Fried spinach leaves; Emeril.s Essence; see * Note

[Christian love] is that benevolent disposition or kindness which consists in good-will to all creatures, and which leads us, as we have opportunity to promote their happiness… Such is love – not a mere natural amiableness of temper—not a soft, weakly, disposition. No! but a fruit of the Spirit. It is a benevolence, which is the result of regeneration; cherished by a sense of God's love to us in Christ Jesus; guided in its exercises by the Holy Scriptures; and directed, as its end, to the glory of God.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Dairy		Essnce09	4	servings

INGREDIENTS

1	tb	Butter
1	tb	Olive oil
2	tb	Minced shallots
1	tb	Minced garlic
1/2	lb	Fresh spinach; cleaned, and
		; stems removed
1/2	c	Pernod
1	c	Heavy cream
		Salt; to taste
		Freshly-ground black pepper; to taste
24	lg	Shucked oysters; liquid reserved
2	oz	Caviar
8		Fried spinach leaves
		Emeril.s Essence; see * Note

INSTRUCTIONS

* Note: See the .Emeril.s Essence Information. recipe which is included in
this collection.
In a saute pan, heat the butter and olive oil. When the pan is hot, saute
the shallots, garlic, and spinach, saute for 2 minutes or until the spinach
is completely wilted. Season with salt and pepper. Remove the saute pan
from the stove. Holding it at a distance away from the burner, add the
Pernod. Set the pan back on the stove, and flame the Pernod. Simmer for 1
minute and whisk in the cream and reserved oyster liquid. Remove from the
heat and pour into a blender. Puree the mixture until smooth and pour back
into the saute pan. Season with salt and pepper. Bring the spinach puree up
to a boil and reduce to a simmer. Fold in the oysters. Cook just until the
edges of the oysters begin to curl, about 2 to 3 minutes, depending on
their size. Remove from the heat. In a swallow bowl, spoon the sauce in the
center. Arrange the oysters like the spokes of a wheel on top of the sauce.
Dab a little caviar on each oyster. Pile the fried spinach in the center of
the plate. Garnish with Emeril.s Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2312 broadcast 02-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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Many of us would agree with Peter when he says that parts of Paul’s letters are hard to understand! And there are difficulties and apparent discrepancies in other parts of the Bible too. On this matter of discrepancies, I remember reading something written by an old seventeenth-century Puritan named William Bridge. He said that harping on discrepancies shows a very bad heart, adding: “For a godly man, it should be as it was with Moses. When a godly man sees the Bible and secular data apparently at odds, well, he does as Moses did when he saw an Egyptian fighting an Israelite: he kills the Egyptian. He discounts the secular testimony, knowing God’s Word to be true. But when he sees an apparent inconsistency between two passages of Scripture, he does as Moses did when he found two Israelites quarreling: he tries to reconcile them. He says, ‘Aha, these are brethren, I must make peace between them.’ And that’s what the godly man does.”

J.I. Packer