996 Huîtres Natives au Caviar

Oysters with Caviare

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This is the perfect example of the de luxe Hors-d’oeuvre.

Fill small cooked tartlet cases with caviare leaving a hollow in the centre. Place a bearded Whitstable or Burnham oyster which has been seasoned with milled pepper and a drop of lemon juice, in the centre.