pescatariannut-freesoy-free
Oysters with Anchovy a la Marinade
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 32. The excerpt below is the record exactly as published.
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. How to Make It. Let oysters come to a boil in their own liquid, flavored with the juice of two lemons, pepper, and salt. Leave in the juice until cold. Spread the bread with highly seasoned mayonnaise dressing. Cut in the shape of a heart. Put three oysters on each slice — one at the point and two at the top, with a thin slice of hard-boiled egg in the centre. At the side of the egg put a fillet of anchovy. Decorate with stirred butter all around the edge and on top of the oyster. Garnish with parsley and lemon. Serve before the soup. 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
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