Oysters on Toast a la Chaud-froid

Ingredients

• One quart of oysters
• eight pieces of bread
• one tablespoon butter
• anchovy and butter
• chaud-froid sauce
• parsley for garnishing
• lemon
• one hard-boiled egg

Method

1. 1

   Let the oysters just come to a boil in their own liquid flavored with lemon juice, pepper, and salt; leave in the broth until cold.

2. 2

   When cold, put on a broiler and chaud-froid twelve of them white.

3. 3

   Color the rest of the chaud-froid sauce with kitchen bouquet and anchovy paste and chaud-froid the other twelve.

4. 4

   Decorate the white ones with a narrow strip of truffle and the brown ones with a narrow strip of white of egg.

5. 5

   Have the bread cut in oblong pieces and spread with the mixture of one tablespoon butter flavored with anchovy paste.

6. 6

   Serve three oysters on each toast — alternately, (a) two whites and one brown, and (b) two browns and one white.

7. 7

   Garnish with parsley in the centre and lemon all around.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 32. The excerpt below is the record exactly as published.

Oysters on Toast a la Chaud-froid, for Eight Persons Huitres sur Roties, a la Chaud-froid One quart of oysters, eight pieces of bread spread with anchovy and butter, chaud-froid sauce, parsley for garnishing, lemon, one hard-boiled egg. How to Make It. Let the oysters just come to a boil in their own liquid flavored with lemon juice, pepper, and salt; leave in the AMERICAN COOK BOOK 23 broth until cold. When cold, put on a broiler and chaud-froid twelve of them white. Color the rest of the chaud-froid sauce with kitchen bouquet and anchovy paste and chaud-froid the other twelve. Decorate the white ones with a narrow strip of truffle and the brown ones with a narrow strip of white of egg. Have the bread cut in oblong pieces and spread with the mixture of one tablespoon butter

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