Oyster Creams. (Auchentorlie. 1879.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Scald and beard 2 doz. sauce oysters, saving their liquor.
  2. Make a purée by passing all through a wire sieve.
  3. Whip up stiff 1/2 pt. of cream and mix with the purée when cold.
  4. Season with pepper and a small squeeze of lemon, but no salt, because the liquor from the oysters is salt.
  5. Serve cold in cups with a sprig of chervil on the top of each as garnish.
Original Text
Oyster Creams. (Auchentorlie. 1879.) Scald and beard 2 doz. sauce oysters, saving their liquor. Make a purée by passing all through a wire sieve. Whip up stiff ½ pt. of cream and mix with the purée when cold. Season with pepper and a small squeeze of lemon, but no salt, because the liquor from the oysters is salt. Serve cold in cups with a sprig of chervil on the top of each as garnish.
Notes
—