Oysters a l'Alexandre Dumas

Ingredients

• a heaped teaspoonful of salt
• three-quarters of a teaspoonful of very finely crushed white pepper
• one medium-sized, fine, sound, well-peeled, and very finely chopped shallot
• one heaped teaspoonful of very finely chopped chives
• half a teaspoonful of parsley, also very finely chopped up
• a light teaspoonful of olive oil
• six drops of Tabasco sauce
• one saltspoonful of Worcestershire sauce
• one light gill, or five and a half tablespoonfuls, of good vinegar

Method

1. 1

   Mix salt, white pepper, shallot, chives, and parsley.

2. 2

   Add olive oil, Tabasco, Worcestershire sauce, and vinegar.

3. 3

   Mix thoroughly and serve over oysters just before eating.

Nutrition per serving

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 133. The excerpt below is the record exactly as published.

Oysters a 1'Alexandre Dumas. — Place in a sauce-bowl a heaped teaspoonful of salt, three-quarters of a teaspoonful of very finely crushed white pepper, one medium-sized, fine, sound, well-peeled, and very finely chopped shallot, one heaped teaspoonful of very finely chopped chives, and half a teaspoonful of parsley, also very finely chopped up. Mix lightly together, then pour in a light teaspoonful of olive oil, six drops of Tabasco sauce, one saltspoonful of Worcestershire sauce, and lastly one light gill, or five and a half tablespoonfuls, of good vinegar

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