Oyster Salad

Ingredients

• Parboil oysters in their liquor
• Boil 6 eggs until hard
• Put yolks in a dish, adding 2 raw yolks
• pour in enough olive oil
• add mustard
• add lemon juice
• add pepper
• add salt

Method

1. 1

   Parboil oysters in their liquor, drain dry, then cut in small bits.

2. 2

   Mix them with chopped lettuce.

3. 3

   Boil 6 eggs until hard, chop the whites and add to oysters and lettuce.

4. 4

   Mash the yolks with olive oil, mustard, lemon juice, pepper, and salt.

5. 5

   Beat the 2 whites until stiff and add to dressing; place in a dish and garnish with lettuce.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 114. The excerpt below is the record exactly as published.

and pepper. When it comes 192 KENTUCKY RECEIPT BOOK. to boiling point, pour over the eggs, which must be beaten light, stir lightly and return 16 saucepan and cook until it thickens. Then pour over the cabbage, mixing well, and set aside to cool. Serve as a relish with fish or meat. Oyster Salad. Parboil oysters in their liquor, drain dry, then cut in small bits. Mix them with chopped lettuce. Boil 6 eggs until hard, chop the whites and add to oysters and lettuce. Put yolks in a dish, adding 2 raw yolks. With spoon mash the yolks ; then pour in enough olive oil to make a stiff paste ; add mustard, lemon juice, pepper and salt. Beat the 2 whites until stiff and add to dressing; place in a dish and garnish with lettuce. Tomato Salad. Select large ripe tomatoes of uniform size and put in hot water. Remove the skin, then scoop a hole in the center. Set in refrigerator until ready to serve. Pill with a rich mayonnaise. Serve on let- tuce leaves with sprig of parsley in the top of each tomato. Cherry Salad. Take 2 quarts of May cherries or Black Hearts ; remove the seed carefully; then put them in a bowl and place in refrigerator until ready to serve. Have pecans cracked and put 1 pecan in each cherry. Place about 2 dozen in each plate on crisp lettuce or Nas- turtium leaf, and pour over French dressing. Lobster Farcie. The meat from 2 lobsters, 1 can of French mushrooms, ^ pound of butter, 1% pints of rich milk, 2 heaping tablespoons of flour, with a dash of mace, mixed mustard and cayenne pepper and salt. Boil the lobster, when cold, remove the meat and chop fine, drain liquor from mushrooms and chop fine, and add the seasoning. Heat milk, add butter and flour well blended, stir until thick, then add meat and champignons, remove from fire, mix well and leave for 1 hour. Fill the shells, sprinkle bread crumbs on top with bits of butter. Bake a chestnut brown. Serve in shells, garnish with slices of lemon and parsley. Salmon Timbales. One and one-half cups of cold boiled or canned salmon, % cup of cream or milk, 2 tablespoons of bread crumbs, 1 tablespoon lemon juice, 1 teaspoon chopped parsley, 3 eggs, ^ teaspoon of salt, a dash of cayenne pepper and a few drops of onion juice. Put cream in saucepan, add all seasoning, when hot, add salmon and mash fine, when boiling, add the beaten yolks. Remove from fire, and fold in lightly the beaten whites. Fill greased timbale cups 2-3 full. Place in a pan of hot water, and bake 20 minutes. Turn out on plates, and serve with HoUandaise sauce. KENTUCKY BECEIPT BOOK. 193 Ham SalacL Cut cold ham in thin slices, and place 04 crisp lettuce. Make a French dressing, with 4 tablespoons salad oil, 1 tablespoon vinegar, % teaspoon Rochefort cheese, a little minced onion, a dash of cay- enne pepper and salt. Pour over dressing, and serve salad with reception flakes. White Ohicken Salad. One pound of chicken breast, % pound of white crisp celery, 1 pint of mayonnaise dressing, 1 pint of cream. Boil chicken, and dice the white meat, and cut celery in cubes. Set on ice to chill, when ready to serve, add the whipped cream to mayonnaise, marinate some with the salad. Pour rest over, and garnish with stufEed olives. Salad. Six ripe tomatoes, 6 fresh cucumbers, 4 green bell peppers, 1 small white onion. Peel cucumbers and tomatoes, and slice very thin. Remove seed from peppers and cut into rings, chop the onion fine. Mix ingredients and sprinkle with salt and set on ice, then drain and pour on dressing. Make a French dressing, of oil, vine- gar and sweet cream. Chill and pour on salad, which must be serv- ed on crisp lettuce leaves. Endive Salad. Take 2 bunches of endive, cut off the root, and pick the crisp leaves, wash and drain, add a few chives. Serve with mayonnaise dressing. Bean Salad. String tender green beans, and break into ^-inch pieces, wash and cook in salted water. Drain, and mix with the beans, chopped onion, pepper, salt and vinegar, when cold, add melted butter or olive oil. , Fish Salad. Take a white fish or trout, boil and dice it, add an equal quanti- ty of lettuce, cabbage or celery. Garnish with tender leaves of let- tuce. Serve with mayonnaise dressing. Grab Salad. Boil 2 dozen hard shell crabs for 25 minutes, drain and cool gradually. Remove upper shell and tail, break apart and pick out meat. Place in salad bowl white leaves of crisp lettuce, add the crab meat, and pour over mayonnaise dressing. Garnish dish with the claws and hard boiled eggs cut in rings, watercress added to salad gives a piquant flavor. Fruit Salad. Take an equal quantity of fresh pineapple, and fresh cherries 13 194 KENTUCKY RECEIPT BOOK. seeded, reserving all juice from the latter. Mix, and place on crisp lettuce, and cover with mayonnaise dressing. Serve immediately. Fresh Fruit Salad. Have an equal amount of diced pineapple, seeded cherries and fresh strawberries. Chill, and place on crisp lettuce. Serve with French dressing. Shrimp Salad. One can of shrimp, 6 tablespoons olive oil, yolks of 4 eggs, 4 teaspoons lemon juice, salt and cayenne pepper. Boil hard the yolks of 2 eggs, and combine with the yolks of 2 unbeaten eggs. Mix eggs until smooth, add oil slowly, with vinegar, lemon juice, when light, add salt

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