Oysters d la Casanova

Ingredients

• some good oysters
• a little seasoned milk
• some Casanova sauce
• some celery
• a pinch of white pepper
• a pinch of salt
• a mustardspoonful of English mustard
• a mustardspoonful of French mustard
• enough thick cream
• about one and a half teaspoonfuls of strained lemon juice
• the hard-boiled yolk of an egg
• a truffle

Method

1. 1

   Beard oysters and stew beards in seasoned milk.

2. 2

   Strain into Casanova sauce and cool.

3. 3

   Shred celery and mix with oysters in the sauce.

4. 4

   Serve in china, paper cases, or tartlets.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.

Oysters d la Casanova. — Beard some good oysters, and stew the beards in a little seasoned milk till their flavour is extracted, then strain this to some Casanova sauce and leave it till cold. Shred some celery into Julienne strips, leaving these in cold acidulated water to crisp, then drain well, stir it with the bearded oysters into the sauce, and serve either in china or paper cases or in small tartlets of anchovy pastry, as preferred. Bor the Casanova sauce crush the hard-boiled yolk of an egg in a basin previously rubbed across once or twice with fresh cut garlic, mix in a pinch each of white pepper and salt, a mustardspoonful each of Brench and English mustard, and a tiny dust of coralline pe2?per, then stir to it the yolk of a day-old egg (absolutely new-laid eggs are not so good as older ones for sauce making) and stir it well with a very clean wooden sj)oon. Now work into it, a teasj)oonful at a time, enough thick cream to get it all to a butter-like consistency, then add to it very gradu- ally about one and a haK teaspoonfuls of strained lemon juice ; when this sauce is quite white and 70 SALADS, SANDWICHES, &c. thick, stir to it a truffle

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