Coquilles d la Suedoise

Ingredients

• Open eight to ten large oysters
• 1 oz. hygienic caviare
• with a finely chopped shallot
• and a few drops of lemon-juice

Method

1. 1

   Open oysters, beard them, clean shells, and place on ice.

2. 2

   Mix caviare with shallot and lemon juice, put a teaspoonful in each shell, place an oyster on top, garnish with parsley, and keep on ice until serving.

3. 3

   Serve with thinly cut brown bread and butter.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 492. The excerpt below is the record exactly as published.

Coquilles d la Suedoise. — Open eight to ten large oysters, take out the oysters and beard them. Clean the deep shell of each oyster and place them on the ice to get quite cold. Mean- while mix an ounce of ‘ hygienic caviare ’ with a finely chopped shallot 572 THE NEW CENTURY COOKERY BOOK and a few drops of lemon-juice

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