Oyster Blancmange

Ingredients

• a blancmange in the usual way
• the oyster liquor
• caviar
• lobster coral
• lemon juice

Method

1. 1

   Prepare blancmange using salt instead of sugar and adding oyster liquor.

2. 2

   Layer in a mold with caviar, lobster coral, and oysters.

3. 3

   Set on ice until needed, then turn out and serve garnished with aspic and caviar.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 32. The excerpt below is the record exactly as published.

Oyster Blancmange. — Prepare a blancmange in the usual way, only using salt instead of sugar and adding the oyster liquor. Decorate a mould alter- nately with caviar and lobster coral (or coralhne pepper), and pour in a layer of the savoury blanc- mange, then a layer of fresh bearded oysters, sprinkling these lightly with caviar and a little lemon juice

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