Huitres en Salade

Ingredients

• six or eight well-coloured tomatoes
• three-quarters of a pint of rich mayonnaise
• a full tablespoonful of tarragon vinegar
• a drop or two of carmine
• oysters
• shred celery
• cut up artichoke bottoms
• sliced cucumber
• lemon juice
• cream
• pepper
• salt

Method

1. 1

   Rub tomatoes through a sieve into mayonnaise, add tarragon vinegar and aspic.

2. 2

   Fill a border mould with this mixture and let set.

3. 3

   Turn out and fill the center with oysters, celery, artichokes, and cucumber, seasoned with oyster liquor, lemon juice, cream, pepper, and salt.

Nutrition per serving

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 6. The excerpt below is the record exactly as published.

Huitres en Salade. — Have ready some rich tomato mayonnaise (rub six or eight well-coloured tomatoes through a sieve into three-quarters of a pint of rich mayonnaise, with a full tablespoonful of tarragon vinegar and three-quarters of a pint of just liquid aspic) ; if the tomatoes are not a good colour add a drop or two of carmine (bnt not otherwise),, and fill a border mould with this, adding some peeled and quartered tomatoes, and let it set. Turn out, and fill up the centre with oysters, shred celery (or sliced cooked celeriac), cut up artichoke bottoms, and sliced cucumber, seasoning the whole with the oyster liquor strained, lemon juice, cream, pepper and salt

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