Oysters a la St. Pierre
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.
Oysters a la St. Pierre Take some oyster moulds (which can only be bought of Jones Brothers, of Down Street), and line them with very clear pale fish aspic. Place in each mould a good native, and finish the mould with a puree of pounded lobster coral mixed with aspic. Place on ice to set, then turn out on a cool border made of Brown Breadcrumbs soaked in lemon, a little cayenne, and some pale aspic jelly. Garnish with sliced lemon and watercress
Cook this with the app: pantry check, scaling, and the assistant.