Fresh Oyster Dolmades w/Lemon & Caviar    No. 2763
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   3 Qts       Water
   1 Tbls      Salt
  30 LARGE     Spinach Leaves, Must Be Flat and Perfect w/ Stems Trimmed
  24 LARGE     Oysters w/their Liquor
 1/2 Cup       Clam Juice
     -         Salt
     -         White Pepper, Ground
     -         Nutmeg, Grated
   2 Tbls      Sweet Butter
   3 Tbls      Lemon Juice
   1 Tbls      Black Caviar
   2 tsp       Pimento, Diced Fine
   1           Lemon, scored and sliced thin for Garnish

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. Yields 12 Servings

Posted by Joel Ehrlich to rec.food.recipes on May 19, 1995.