Seasoning for Oysters à la Diable

Method

For a dozen oysters chop up four washed and boned anchovies, mix them with a tiny dust of cayenne pepper, a saltspoonful of French mustard and the same of English mustard, a dessertspoonful of chopped chutney, two hard boiled yolks of eggs that have been rubbed through the sieve, mix up with the liquor from the oysters that has been reduced to about a tablespoonful, and use.

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