Salade d la Meuniere (Oyster and Celery Salad)

Ingredients

• 1 dozen large oysters
• 1 large head 'white celery
• ^ gill cream
• £ gill tarragon vinegar
• 3 yolks of eggs
• i teaspoonful made mustard
• ^ oz. blitter
• salt, cayenne pepper
• 1 tablespoonful mayonnaise (No. 277) or Tartare (No. 278) sauce
• 1 hard-boiled egg
• parsley

Method

1. 1

   Beard oysters, cut into quarters, heat in their own liquor without boiling.

2. 2

   Heat cream, vinegar, and butter, add mustard, stir until hot, then add egg yolks, stirring until liaison forms.

3. 3

   Add oysters, heat again, and cool.

4. 4

   Wash and trim celery, shred white portion, season with salt and cayenne, add dressing from oysters and mayonnaise, mix gently, and dish up in a salad bowl; pile high, sprinkle with parsley, and garnish with hard-boiled egg slices.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 423. The excerpt below is the record exactly as published.

Salade d la Meuniere (Oyster and Celery Salad). — 1 dozen large oysters, 1 large head 'white celery, ^ gill cream, £ gill tarragon vinegar, 3 yolks of eggs, i teaspoonful made mustard, ^ oz. blitter, salt, cayenne pepper, 1 tablespoonful mayonnaise (No. 277) or Tartare (No. 278) sauce, 1 hard-boiled egg, parsley

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