Baked Oysters with Chantilly Sauce

Ingredients

• 1 tablespoonful very finely chopped shallots
• 1 even teaspoonful salt
• 1/2 even teaspoonful pepper
• 1/2 tablespoonful fine-chopped chives
• 1 tablespoonful olive oil
• 1/2 tablespoonful tarragon vinegar
• 4 tablespoonfuls white vinegar
• 1/2 teaspoonful pepper sauce

Method

1. 1

   Mix shallots, salt, pepper, chives, olive oil, tarragon vinegar, white vinegar, and pepper sauce in a bowl.

2. 2

   Serve oysters on half shell with sauce poured over or in a sauce bowl.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 79. The excerpt below is the record exactly as published.

Baw Oysters with Chantilly Sauce.— Mix in a bowl 1 table- spoonful very finely chopped shallots, 1 even teaspoonful salt, Y^ even teaspoonful pepper, Y^ tablespoonful fine-chopped chives, 1 tablespoonf ul olive oil, Yt tablespoonful tarragon vinegar, 4 table- spoonfuls white vinegar, and Yt teaspoonful pepper sauce

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