Poached Oysters With Spinach Puree And Caviar

The purest joy in the world is joy in Christ Jesus. When the Spirit is poured down, His people get very near and clear views of the Lord Jesus. They eat His flesh and drink His blood. They come to a personal cleaving to the Lord. They taste that the Lord is gracious. His blood and righteousness appear infinitely perfect, full and free to their soul. They sit under His shadow with great delight... They lean on the Beloved. They find infinite strength in Him for the use of their soul — grace for grace — all they can need in any hour of trial and suffering to the very end.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Dairy		Essnce09	4	Servings

INGREDIENTS

1	T	Butter
1	T	Olive oil
2	T	Minced shallots
1	T	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		Shucked oysters, liquid
		reserved
2	oz	Caviar
8		Fried spinach leaves
		Emerils Essence, see * Note

INSTRUCTIONS

Note: See the Emerils 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 Emerils 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 325 Calories From Fat: 276 Total Fat: 31.3g Cholesterol: 172.5mg Sodium: 492mg Potassium: 272.3mg Carbohydrates: 6.8g Fiber: 2.2g Sugar: <1g Protein: 7.3g