Oysters a la Tartare

Ingredients

• two dozen native oysters
• some Mayonnaise sauce
• a little mustard and cress
• a very tiny dust of cayenne

Method

1. 1

   Open and scald oysters in their liquor, cool, and keep lower shells.

2. 2

   Mix Mayonnaise with lemon, gherkin, and capers.

3. 3

   Place mustard and cress in shells, add half oysters, and top with sauce and cayenne before 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 24. The excerpt below is the record exactly as published.

Oysters a la Tartare. Open two dozen native oysters, and scald them in their own liquor, and then leave them to cool. Keep one dozen of the lower shells, and select those which are even at the bottom and will stand steady, unless silver shells are available. Mix some May- onnaise sauce made with lemon instead of vinegar, and add some chopped gherkin and capers. Put on the bottom of each shell a little mustard and cress. Remove the beards from the oysters, cut them in half, and place four half oysters in a pyra- mid shape on the top of the mustard and cress in each shell. Just before serving pour some of the Mayonnaise sauce over each shell of oysters, and sprinkle a very tiny dust of cayenne

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