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Oysters and Caviar

2 pounds seaweed
18 oysters -- on half shell
2 scallions
2 ounces black caviar
2 lemons


Spread seaweed in a flat basket. Arrange chilled oysters in their shells, on the seaweed. Thinly slice scallions into rings. Sprinkle 2 or 3 pieces on each oyster.

Top each one with a dab of caviar.

Serve very cold, accompanied by fresh, thin sliced lemon wedges. Pass well chilled Champagne.




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