Oyster Tartlets
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 24. The excerpt below is the record exactly as published.
Oyster Tartlets. Make some light pastry tartlets, then take some oysters boiled in their own liquor and bearded, one grated spoonful of horse-radish, one gill of stock, some lemon-juice, one tablespoonful of vinegar, one 46 OYSTERS A LA MODE. gill of white sauce, one teaspoonful of capers, half a gill of the oyster liquor, and a very little salt
Cook this with the app: pantry check, scaling, and the assistant.