Canape d’ Huitres a la Caruso

Ingredients

• One quart of oysters
• one quarter pound of oyster crabs
• a small package of Philadelphia cream cheese
• a spoon of anchovy paste
• two tablespoonfuls of butter
• eight slices of bread
• pepper to taste
• salt to taste

Method

1. 1

   Put the oysters on the stove in their own liquid, with the juice of a half lemon, pepper and salt; let them come to a boil but be careful not to cook them.

2. 2

   Leave in the juice until cold and then place the oysters on a platter, the thin part in and the fat part out, joining them together, forming them round.

3. 3

   Pick and rinse the oyster crabs, put them in a frying basket and dip them in deep smoking hot Mazola Oil.

4. 4

   Cut out the bread with a round patty cutter and spread them with part of the cheese and butter that have been mixed with the anchovy paste; put the oysters in the center of each sandwich and decorate with the oyster crabs.

5. 5

   Arrange them in the form of a ring on a platter and garnish with lemon dipped in parsley all around, and in the center put parsley.

6. 6

   Serve before the soup.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 11. The excerpt below is the record exactly as published.

Canape d’ Huitres a la Caruso For Eight Persons One quart of oysters, one quarter pound of oyster crabs, a small package of Philadelphia cream cheese, a spoon of anchovy paste, two tablespoonfuls of butter, eight slices of bread, pepper and salt to taste

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