Aspic of Oysters

Ingredients

• Put three or four dozen large oysters
• with sufficient white wine or sherry to cover them
• season with a little salt
• the juice of a lemon squeezed over
• pour in a thin layer of warmed jelly
• garnish round with chopped aspic jelly

Method

1. 1

   Cook oysters in wine until firm, season, and layer in a mould with aspic jelly.

2. 2

   Repeat layers until full, chill, and serve with mayonnaise sauce.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 64. The excerpt below is the record exactly as published.

Aspic of Oysters. Put three or four dozen large oysters into a stewpan with sufficient white wine or sherry to cover them and let cook gently until firm. Drain, trim, put them in a basin and season with a little salt and the juice of a lemon squeezed over. Set a mould in a box or tin of powdered ice and pour in a thin layer of warmed jelly. Let this set and then lay oysters symmetrically over it to within one-fourth inch of the edge all round. • Pour over sufficient aspic to cover these and allow it to set and then repeat the layer of oysters until the mould is quite full, taking care that the aspic shall ^over the last layer of oysters without overflowing. Allow this to stand for an hour in the ice and then dip the mould into hot water, removing quickly, and then turn out onto a cold dish. Garnish round with chopped aspic jelly

Cook this with the app: pantry check, scaling, and the assistant.