INGREDIENTS

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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