Oysters with Anchovy a la Marinade

Ingredients

• One quart oysters
• two hard-boiled eggs
• six fillets of anchovy
• eight slices of bread
• mayonnaise dressing sufficient to spread the bread
• parsley for garnishing
• lemon for garnishing
• butter for decoration

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 30. The excerpt below is the record exactly as published.

two hard-boiled eggs, two tablespoons butter, five round pieces of bread. How to Make It. Spread the bread with butter then with cav¬ iar; garnish with a strip of caviar across, about one-fourth inch in 22 THE SWEDISH, FRENCH, width, then decorate with the whites and the yolks that have been chopped separately. Make a strip of the white of egg on both sides of the caviar; then fill the sandwich with the chopped yolks; garnish with butter that has been stirred to a cream; put in a very fine paper tube; make a circle around the edge and then three or four strips across; arrange on a paper doily. Garnish with parsley. Serve before the soup. OYSTERS ( Huitres ) Oysters on Half Shell ( Huitres sur VEcaille ) When oysters are served on half shell, six are served for each person. There are special plates for oysters to be served on, but when these are not at hand serve on soup plates on cracked ice. One half of a lemon, scalloped and made fancy all around, is placed in the centre of the plate; on the side serve fresh-grated horseradish, tomato ketchup, paprika, sauce, pepper, and salt. Serve before the soup. Cold Oysters a la Tetrazzini, for Ten Persons Huitres froides a la Tetrazzini Take one quart of oysters and heat in their own liquid with lemon juice, pepper, and salt. When cold, arrange in twos, the thin parts joining and the heavy parts out. Cover with aspic (sufficient to hold it together) that has been made from the broth and flavored with lemon. When cold, put on a broiler; glaze with a tomato chaud-froid; decorate with truffles and whipped cream. Put on a pan and cover again with aspic, leave stand on the ice until settled, then cut out. Put on cold hominy or slice of buttered bread. Meanwhile have the oyster shells washed and serve one on each shell. Garnish with lemon and parsley. Serve before the soup. Oysters a la Chaud-froid, for Ten Persons Huitres a la Chaud-froid One quart of oysters. Clean free from sand; heat in their own liquid with lemon juice, pepper, and salt. Put on a platter, in twos, and cover with aspic about one-fourth of an inch thick; leave on ice until stiff. Cut out carefully. Put on a broiler; glaze with a white chaud-froid sauce flavored with lemon juice; decorate with a large diamond of truffle on each. Glaze again with the white aspic that is made from the oyster broth flavored with lemon juice. Place on cold AMERICAN COOK BOOK hominy or on pieces of buttered bread. Garnish with lemon and parsley. Serve before the soup. Oyster Cocktail inGreenPepper (CocktailaVHuitreenPiment) Select even-sized green peppers, one for each person. Cut a slice from the small end and scoop out the seeds. Take one quart of oysters and let them come to a boil in their own liquid, flavored with lemon juice, pepper, and salt; let stand in the broth until cold. Add to the broth some Worcestershire sauce, a pinch of curry powder, one tablespoon mushroom ketchup, a dash of paprika, a little celery salt, a pinch of mustard, one tablespoon tomato ketchup, teaspoon chili sauce, pepper, and salt. Leave on the ice to get very cold. Put two or three oysters in the green pepper and put two tablespoons of the liquid over them. Serve before the soup (this can also be served in glasses instead of green pepper). Oysters with Truffles ( Huitres aux Truffes ) a la Walde Shred some truffles and some celery in julienne style and put at the bottom of little individual glasses; on top of this put from two to three oysters that have been cooked in their own liquid with pepper and salt and flavored with lemon juice; then pour the follow¬ ing dressing over all: yolk of one egg, a pinch of salt, a little pepper, a pinch of mustard, one tablespoon vinegar, two tablespoons salad oil. Beat all together with a whisk on ice and when thoroughly mixed decorate on top with a slice of truffle in the centre. Arrange on a paper doily, garnish with parsley, serve with lettuce sand¬ wiches. Oysters in Shell ( Huitres sur VEcaille ) a la Gimo Take large oysters in half shell; put in a saucepan with lemon juice, pepper, salt, and one teaspoon butter. Shake over the fire until settled — should not boil. Take six of the charlotte moulds; put on ice; glaze with a white aspic made from the oyster broth, lemon juice, pepper, and salt. When the moulds are glazed, decorate with a branch of truffle and spread with thick mayonnaise dressing that is mixed with gelatine and flavored with chili sauce, horseradish, curry powder, pepper, and salt. Put two oysters in each charlotte mould; cover with the same dressing, and glaze with aspic again. When ready to serve, turn out on a thin slice of buttered bread and serve in the shells on a paper doily garnished with lemon and parsley; serve brown bread-and-butter sandwiches in the centre. Slice the brown and the white bread cut in tri- THE SWEDISH, FRENCH, angles; butter and put together, show one white and one brown, alternately. Cold Oysters a la Marinade, for Eight Persons Hultres froides a la Marinade One quart of oysters, one glass white wine, one chopped onion, juice of one lemon, a pinch of pepper, one bay leaf, three sprigs of parsley, a pinch of salt, white of one egg, three tablespoons dis¬ solved Cox’s gelatine, three small red peppers, one half cup oyster broth, one half cup tomato juice. How to Make It. Put oyster broth, tomato juice, white wine, chopped onion, lemon juice, pepper, salt, bay leaf, red peppers, and parsley in a pan; cook for about thirty minutes, slowly, being care¬ ful not to let it boil. Strain it up in a pan; add the gelatine. Beat up the white of egg, and clear. When cleared, let stand until cold. In the meantime cook the oysters in their own liquid, being careful not to boil but just to get hot; flavor with pepper, salt, and lemon juice; then leave, until cold, in their own broth. Put three or four oysters in each cocktail glass; pour the cold jelly on the oysters, about two or three tablespoons to each glass. Put a little speck of parsley on each. Serve before the soup with ribbon sandwiches. Oysters with Anchovy ( Hultres aux Anchois ) a la Marinade One quart oysters, two hard-boiled eggs, six fillets of anchovy, eight slices of bread; mayonnaise dressing sufficient to spread the bread, parsley and lemon for garnishing, and butter for decoration

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