Oyster Salad

Ingredients

• Open two dozen large oysters
• half a pint of dissolved aspic jelly
• the white of an egg beaten up
• some thin slices of beetroot
• two tablespoonfuls of salad-oil
• one and a half of vinegar
• a little pepper and salt

Method

1. 1

   Open oysters, mix their liquor with aspic jelly and egg white, heat until boiling, strain.

2. 2

   Pour jelly into a wet casserole, layer oysters, pour jelly over, cool.

3. 3

   Alternate layers of beetroot and jelly, place on ice until firm, then turn out.

4. 4

   Mix lettuce with oil, vinegar, pepper, and salt, and place in the center of the aspic.

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 19. The excerpt below is the record exactly as published.

Oyster Salad. Open two dozen large oysters, add their liquor to half a pint of dissolved aspic jelly, and the white of an ^^g beaten up with the shell, mix in a small pan, and place on the stove till it boils ; pass the jelly through a tammy. Take a casserole shape, and wet it with cold water, pour in as much jelly as will cover the bottom. Let this set firm, then put in a row of oysters, distant about an inch from each other, and with a spoon pour a little of the jelly over the oysters. Let it get cool. Then have ready some thin slices of beetroot cut lengthways, and with small fancy tin cutters cut out some shapes of beetroot, lay them round in a row the same as the oysters, sauce them over with the jelly, which must be cold but not set. Place alternate layers of oysters, beetroot, and jelly in the mould till it is filled. Put it on ice, and when firm turn it out. 38 OYSTERS A LA MODE. Cut up two lettuces, and mix two tablespoonfuls of salad-oil with one and a half of vinegar, and a little pepper and salt

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