These are the Hors-d’oeuvre par excellence and can be used for lunch and dinner menus.
When opened, oysters should be left in the deep shell with the juice; they must be served very cold and therefore they are customarily served on crushed ice.
Serve accompanied with very thin slices of brown bread and butter, Sauce à la Mignonette which is vinegar well seasoned with fresh coarsely milled peppercorns, and halves of lemons.
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