Take one quart of oysters and heat in their own liquid with
lemon juice, pepper, and salt. When cold, arrange in twos, the
thin parts joining and the heavy parts out. Cover with aspic
(sufficient to hold it together) that has been made from the broth
and flavored with lemon. When cold, put on a broiler; glaze with
a tomato chaud-froid; decorate with truffles and whipped cream.
Put on a pan and cover again with aspic, leave stand on the
ice until settled, then cut out. Put on cold hominy or slice of
buttered bread. Meanwhile have the oyster shells washed and
serve one on each shell. Garnish with lemon and parsley. Serve
before the soup.
Oysters a la Chaud-froid, for Ten Persons
Huitres a la Chaud-froid
One quart of oysters. Clean free from sand; heat in their own
liquid with lemon juice, pepper, and salt. Put on a platter, in twos,
and cover with aspic about one-fourth of an inch thick; leave on ice
until stiff. Cut out carefully. Put on a broiler; glaze with a white
chaud-froid sauce flavored with lemon juice; decorate with a large
diamond of truffle on each. Glaze again with the white aspic that is
made from the oyster broth flavored with lemon juice. Place on cold
AMERICAN COOK BOOK
hominy or on pieces of buttered bread. Garnish with lemon and
parsley. Serve before the soup.
Oyster Cocktail inGreenPepper (CocktailaVHuitreenPiment)
Select even-sized green peppers, one for each person. Cut a
slice from the small end and scoop out the seeds. Take one quart
of oysters and let them come to a boil in their own liquid, flavored
with lemon juice, pepper, and salt; let stand in the broth until cold.
Add to the broth some Worcestershire sauce, a pinch of curry
powder, one tablespoon mushroom ketchup, a dash of paprika, a
little celery salt, a pinch of mustard, one tablespoon tomato
ketchup, teaspoon chili sauce, pepper, and salt. Leave on the ice
to get very cold. Put two or three oysters in the green pepper and
put two tablespoons of the liquid over them. Serve before the
soup (this can also be served in glasses instead of green pepper).
Oysters with Truffles ( Huitres aux Truffes ) a la Walde
Shred some truffles and some celery in julienne style and put at
the bottom of little individual glasses; on top of this put from two
to three oysters that have been cooked in their own liquid with
pepper and salt and flavored with lemon juice; then pour the follow¬
ing dressing over all: yolk of one egg, a pinch of salt, a little pepper,
a pinch of mustard, one tablespoon vinegar, two tablespoons salad
oil. Beat all together with a whisk on ice and when thoroughly
mixed decorate on top with a slice of truffle in the centre. Arrange
on a paper doily, garnish with parsley, serve with lettuce sand¬
wiches.
Oysters in Shell ( Huitres sur VEcaille ) a la Gimo ✪ Oysters with Anchovy a la Marinade
Page 31 · 1 recipe record on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take one quart of oysters and heat in their own liquid with lemon juice, pepper, and salt. When cold, arrange in twos, the thin parts joining and the heavy parts out. Cover with aspic (sufficient to hold it together) that has been made from the broth and flavored with lemon. When cold, put on a broiler; glaze with a tomato chaud-froid; decorate with truffles and whipped cream. Put on a pan and cover again with aspic, leave stand on the ice until settled, then cut out. Put on cold hominy or slice of buttered bread. Meanwhile have the oyster shells washed and serve one on each shell. Garnish with lemon and parsley. Serve before the soup.
Oysters a la Chaud-froid, for Ten Persons
Huitres a la Chaud-froid
One quart of oysters. Clean free from sand; heat in their own liquid with lemon juice, pepper, and salt. Put on a platter, in twos, and cover with aspic about one-fourth of an inch thick; leave on ice until stiff. Cut out carefully. Put on a broiler; glaze with a white chaud-froid sauce flavored with lemon juice; decorate with a large diamond of truffle on each. Glaze again with the white aspic that is made from the oyster broth flavored with lemon juice. Place on cold
hominy or on pieces of buttered bread. Garnish with lemon and parsley. Serve before the soup.
Oyster Cocktail in Green Pepper (Cocktail a l'Huitre en Piment)
Select even-sized green peppers, one for each person. Cut a slice from the small end and scoop out the seeds. Take one quart of oysters and let them come to a boil in their own liquid, flavored with lemon juice, pepper, and salt; let stand in the broth until cold. Add to the broth some Worcestershire sauce, a pinch of curry powder, one tablespoon mushroom ketchup, a dash of paprika, a little celery salt, a pinch of mustard, one tablespoon tomato ketchup, teaspoon chili sauce, pepper, and salt. Leave on the ice to get very cold. Put two or three oysters in the green pepper and put two tablespoons of the liquid over them. Serve before the soup (this can also be served in glasses instead of green pepper).
Oysters with Truffles ( Huitres aux Truffes ) a la Walde
Shred some truffles and some celery in julienne style and put at the bottom of little individual glasses; on top of this put from two to three oysters that have been cooked in their own liquid with pepper and salt and flavored with lemon juice; then pour the following dressing over all: yolk of one egg, a pinch of salt, a little pepper, a pinch of mustard, one tablespoon vinegar, two tablespoons salad oil. Beat all together with a whisk on ice and when thoroughly mixed decorate on top with a slice of truffle in the centre. Arrange on a paper doily, garnish with parsley, serve with lettuce sandwiches.s.
Oysters in Shell ( Huitres sur VEcaille ) a la Gimo
Records on this page
Oysters with Anchovy a la Marinade