Little Bombs of Oysters a la Gourmet

Ingredients

• two dozen bearded oysters
• three boned anchovies
• a dust of cayenne
• a teaspoonful of strained lemon-juice
• a good tablespoonful of cream
• two gills of whipped aspic
• a gill of stiffly whipped cream

Method

1. 1

   Pound oysters, anchovies, cayenne, lemon juice, and cream together, pass through a sieve.

2. 2

   Mix with whipped aspic and whipped cream, set aside until firm.

3. 3

   Turn out and serve on a border of chopped aspic jelly.

Nutrition per serving

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Little Bombs of Oysters a la Gourmet. Petites Bombes d'Huitres a la Gourmet. Take some small moulds and line them thinly with aspic jelly, and ornament at the top with a curled fillet of anchovy skinned, and round the middle of the mould arrange a row of lobster coral, and form a border at the base with pieces of caviare and anchovy. Mask the garnish all over with more OYSTERS A LA MODE. 5 aspic jelly, and fill up the moulds with a puree of oysters made of two dozen bearded oysters, three boned anchovies, a dust of cayenne, a teaspoonful of strained lemon-juice, and a good tablespoonful of cream ; pound these well together and pass through a hair sieve ; mix with this puree two gills of whipped aspic and a gill of stiffly whipped cream

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