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Free Books / Cooking / 101 Ways Of Serving Oysters / |  |
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Salad Spiced Oysters |
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Free Books / Cooking / 101 Ways Of Serving Oysters / | |
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Salad Spiced Oysters |
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This section is from the book "One Hundred & One Ways Of Serving Oysters", by May E. Southworth. Also available from Amazon: One Hundred & One Ways of Serving Oysters.
SCALD the large selected oysters in their own liquor; wipe dry and lay them smooth on a flat dish and put on ice. Select from the lower half-shells those which are even and will stand steady; clean them, wipe dry and lay on a flat dish with a folded napkin underneath. Make some mayonnaise with lemon; add chopped gherkins and capers. Put in the bottom of each shell a little made mustard and a sprig of cress; on top of this lay an icy cold oyster, cover with the mayonnaise and sprinkle with a tiny dust of cayenne.
DRY a dozen large oysters, dip in cracker-crumbs and fry in hot olive-oil; drain on blotting paper and then lay flat on a plate and put on ice. Whip until stiff a half-cupful of sour cream; add the yolks of two beaten eggs, salt, dry mustard and sugar to taste. Whip all together; add a teaspoonful each of olive-oil and lemon-juice. Rub the salad bowl with a slice of onion and line with lettuce. Cut the oysters in halves and mix with a cupful of finely minced crisp white celery; heap these in the center; pour over the dressing and serve.
GUT hard-boiled eggs in halves the round way; remove the yolks and rub them smooth in a bowl; add parboiled oysters cut small and mayonnaise dressing enough to beat the mixture smooth and creamy. Fill the whites with this and put them on the ice. When ready to serve, make a nest of the tender crisp leaves of lettuce, lay the eggs in this, decorate with cut lemon and serve with mayonnaise dressing. Pass with them rolled brown bread sandwiches.
SCALD the oysters in their own liquor, with a little water added, till they are plump. Skim them out and drop in a bowl of cold water; rinse well and put them one by one, with a fork, in glass jars. Boil an equal amount of the oyster liquor and vinegar with whole peppers, mace, and salt; skim the top and let get cold before filling the jars with it.
PARBOIL the oysters in their own liquor; lift out carefully, lay flat on a plate and put on the ice till thoroughly chilled. Make a cupful of mayonnaise dressing; add to it a quarter of a cupful each of chopped olives, pickles and capers and a tablespoonful each of chopped onion and parsley. When ready to serve place the oysters on crisp lettuce leaves and the mayonnaise tartare heaped on top.
PICK over two dozen oysters, dry them carefully and put them on the ice. Rub the yolks of six hard-boiled eggs, with a fork, till they are dry and mealy; add a teaspoonful of melted butter, two tablespoonfuls of vinegar, a table-spoonful of tomato catsup, a little salt and a teaspoonful of Geb-hardt's Eagle Chili powder; mix thoroughly, squeezing in the juice from half a lemon. Toss the oysters up in this sauce and serve them on shredded celery garnished with celery tops.
SCALD the large selected oysters in their own liquor till plump; skim them out, plunge in cold water and lay smooth on a flat platter to cool. Strain the liquor and add enough cider vinegar and white wine to make liquid enough to cover the oysters; return to the fire and boil up with whole peppers, cloves, allspice and mace; skim the top carefully. Lay the oysters smoothly in a deep dish and strain the scalding liquor over them. The next day they are ready for use.
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