Huitres a la Russe
From Little French dinners, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 48. The excerpt below is the record exactly as published.
Huitres a la Russe (Oysters with Caviare). — Spread some toasted croutons of bread with caviare, add a few drops of lemon-juice, and place an oyster on the top of each, then add a sprinkling of mignonette pepper and, if liked, a small quantity of cayenne
Cook this with the app: pantry check, scaling, and the assistant.