Instructions: Sea salt and freshly ground white pepper to taste

Garnish: Lightly blanched julienne of leeks and carrots and fresh sturgeon, salmon and golden caviars.

Very quickly blanch the spinach leaves in boiling salted water until just limp. Plunge into ice water to set the color. Pat dry and wrap each oyster completely. Set aside refrigerated.

To make the sauce: Saute the shallots and mushrooms in two tablespoons of the butter until lightly browned. Add 2 cups stock, 2/3 cup wine, ginger and reserved oyster liquor and reduce by half.

Add cream and reduce again to a light sauce consistency. Whisk in 1 tablespoon butter, strain and correct seasoning with salt, pepper and drops of lemon juice. The sauce will hold for up to 2 hours in a warm spot near the stove (not over 110 degrees) or in a thermos till serving time.

To complete the dish: Place remaining stock, wine and remaining tablespoon of butter in a non-aluminum saute pan. Bring to a simmer and add oysters in one layer. Cover and simmer for 15 seconds. Take pan off heat and leave covered while assembling rest of dish.

On warm plates, place two tablespoons or so of the sauce in the center and arrange the oysters attractively on top. Top each oyster with a demitasse spoon of one of the caviars so that all three are used. Garnish with a sprinkling of the julienned vegetables and serve immediately. John Ash (c) 2001

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