Huitres en Gelée à la Russe (Cold Jellied Oysters)
From Recherché entrées, 1907
Serve garnished with lemon slices and parsley.
Presented as published in 1907. 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 Recherché entrées (1907) by Charles Herman Senn, page 26. The excerpt below is the record exactly as published.
uitres en Gel6e h la Russe (Cold). (Jellied Oysters, Russian Style.) Open 12 oysters, free them from the beard, and blanch the oysters in their own liquor. Drain and let cool on a sieve ; clarify the oyster liquor and mix with J a pint of fish aspic, flavoured with a little white wine. Clean the lower (deep) oyster shells, coat each oyster with aspic, and place them in the prepared shells. On the centre of each oyster put about a teaspoonful of fresh Astrachan Caviare, and farce out a neat (thin) border of finely chopped aspic round the base of each oyster. Dish up, garnish the dish with fancifully cut slices of lemon and sprigs of parsley
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Cook this with the app: pantry check, scaling, and the assistant.