996 Huîtres Natives au Caviar

Oysters with Caviare

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.