Fresh Oyster Dolmades w/Lemon & Caviar    No. 2763    Yields 12 Servings
 
      3 Qts       Water                        -         Nutmeg, Grated
      1 Tbls      Salt                       2 Tbls      Sweet Butter
     30 LARGE     Spinach Leaves, Must       3 Tbls      Lemon Juice
                  Be Flat & Perfect w/       1 Tbls      Black Caviar
                  Stems Trimmed              2 tsp       Pimento, Diced Fine
     24 LARGE     Oysters w/their Liquor     1           Lemon, Scored & Sliced
    1/2 Cup       Clam Juice                             Thin for Garnish
        -         Salt
        -         White Pepper, Ground
 
 Place the water in a (4 Qt) saucepan.
 Add the salt.
 Bring to a boil.
 Add the spinach.
 Cook 30 seconds.
 Drain.
 Transfer the leaves to a bowl of ice water (do NOT tear the leaves - they MUST
 remain perfect).
 Combine the oysters with their liquid in a small saucepan.
 Add clam juice if needed.
 Simmer over high heat until barely cooked (just beginning to get firm).
 Drain thoroughly.
 Spread the spinach leaves out on a towel.
 Place one oyster off center at the top of each leaf.
 Season lightly with salt, pepper and nutmeg.
 Wrap each oyster by folding the tip of the leaf over and then turning in the
 opposite sides.
 Roll the oyster towards the stem to make a neat package.
 Set aside.
 Melt the butter in a large skillet over medium heat.
 Arrange the dolmades, seams down, and heat until just barely warm (3-4
 minutes).
 Transfer to a serving dish.
 Add the lemon juice to the skillet.
 Heat through.
 Pour into a small bowl.
 Stir in the caviar.
 Spoon the mixture sparingly over the dolmades.
 Dot each with 1 or 2 pieces of pimento.
 Garnish with thin slices of lemon.
 Serve.