Oyster Salad

Ingredients

• Oysters.
• Lettuce.
• Cayenne pepper.
• salt.
• A little small cress.
• Mayonnaise or tartare sauce.
• Shoes of lemon.

Method

1. 1

   Scald the oysters in their liquor until edges curl, then drain and cool.

2. 2

   Cut large oysters into pieces, season with cayenne, salt, and lemon juice.

3. 3

   Arrange oysters on lettuce leaves, coat with sauce, and serve decorated with lemon slices and cress.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 286. The excerpt below is the record exactly as published.

cayenne pepper, salt, and a little lemon juice. Then take a salad dish, line it with a few crisp lettuce leaves, and pile up the lobster in the centre, arranging it in layers with the mayonnaise sauce, and masking the top with a thick layer of the sauce. Sprinkle over a little of the lobster coral, place the heart of the lettuce and a few of the lobster feelers in the centre, and decorate round the sides with some crisp lettuce leaves, some thinly sliced cucumber or radishes, and the pieces of claw meat. Notes. — The decoration for a salad of this kind is very much a matter of taste and may be more or less elaborate according to individual taste. Hard-boiled egg, prepared tomatoes, celery, fillets of anchovies, capers, pickled gherkins, watercress, &c., may either be mixed with the lobster or used as a garnish. Individual salads may be made if preferred, by serving small portions of the lobster and mayonnaise on a nice crisp lettuce leaf and decorating with a little lobster coral and small cress or cucumber. 660, Mixed Salad For this take as great a variety of salad vegetables as you can get, according to the season of the year, and a suitable proportion of each. Such vegetables as finely shred lettuce and en- dive, spring onions thinly sliced, tomatoes peeled and cut in pieces, sliced beetroot, sliced cucumber, shred celery, mustard and cress, radishes, small pieces of cooked carrot and turnip, &c. &c., are suitable. Mix lightly with any of the salad dress- ings, and garnish according to taste. 661. Orange Salad 2 sweet oranges. A little chopped tarra- 1 table-sp. salad oil. gon and chervil. 1 tea-sp. vinegar. Peel the oranges and remove all the white pith. Then divide them in natural sections and take out the seeds. Put the pieces in a salad bowl and mix them with a little chopped tarragon and chervil if obtainable. Now add the oil and vinegar (tarragon or white wine vinegar is best), and mix all lightly together. 662. Orange and Date Salad 2 sweet oranges. J lb. dates. 3 table-sps. salad oil. 1 table-sp. lemon juice. Salt. 1 lettuce. 1 table-sp. chopped wal- nuts. Soak the dates in boiling water for a few minutes, then drain them and wipe them dry. When cold, remove the stones and cut the dates in slices. Take the finest salad oil and pour 3 table- spoonfuls or less over the dates, sprinkle them with a little salt, then add the lemon juice and mix together. Peel the oranges and remove all the white pith ; then cut them in small and very thin slices and take out the seeds. Mix the oranges with the dates and arrange neatly on small lettuce leaves, sprink- ling the chopped nuts over. 663. Oyster Salad (Salade de Huitres) Oysters. Lettuce. Cayenne pepper, salt. A little small cress. Mayonnaise or tartare sauce. Shoes of lemon.

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