Cold Oysters a la Marinade

Ingredients

• One quart of oysters
• one glass white wine
• one chopped onion
• juice of one lemon
• a pinch of pepper
• one bay leaf
• three sprigs of parsley
• a pinch of salt
• white of one egg
• three tablespoons dissolved Cox’s gelatine
• three small red peppers
• one half cup oyster broth
• one half cup tomato juice

Method

1. 1

   Put oyster broth, tomato juice, white wine, chopped onion, lemon juice, pepper, salt, bay leaf, red peppers, and parsley in a pan; cook for about thirty minutes, slowly, being careful not to let it boil.

2. 2

   Strain it up in a pan; add the gelatine.

3. 3

   Beat up the white of egg, and clear.

4. 4

   When cleared, let stand until cold.

5. 5

   In the meantime cook the oysters in their own liquid, being careful not to boil but just to get hot; flavor with pepper, salt, and lemon juice; then leave, until cold, in their own broth.

6. 6

   Put three or four oysters in each cocktail glass; pour the cold jelly on the oysters, about two or three tablespoons to each glass.

7. 7

   Put a little speck of parsley on each.

8. 8

   Serve before the soup with ribbon sandwiches.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 32. The excerpt below is the record exactly as published.

Cold Oysters a la Marinade, for Eight Persons Hultres froides a la Marinade One quart of oysters, one glass white wine, one chopped onion, juice of one lemon, a pinch of pepper, one bay leaf, three sprigs of parsley, a pinch of salt, white of one egg, three tablespoons dis¬ solved Cox’s gelatine, three small red peppers, one half cup oyster broth, one half cup tomato juice

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