Raw Oysters on Half Shell

Huitres en Coquilles

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Oysters on Each Plate
  • Cracked Ice
  • Maunsel White, or Black Pepper, Cayenne and Vinegar
  • Lemon, Sliced or Cut in Quarters

Method

Allow six oysters to each person where the bivalve is used to begin the dinner or breakfast. Have the Oysters opened in their shells and remove one-half of the shell, without disturbing the Oyster, and place on plates, on cracked ice, with a quarter of a sliced lemon in the center of the plate. Serve with black pepper and Cayenne, if desired, or the famous Maunsel White, sold in all New Orleans Oyster saloons. A half cup is given as lagniappe by dealers to their customers.

A more attractive way of serving raw Oysters is to remove them from the shell and place in the delicate oyster plates used by the old Creoles, garnished with sliced lemon between the little bed that holds each Oyster, and placing the Maunsel White, or pepper and Cayenne, in the little cell in the center of the dish.

Dainty rolls of fresh butter and oyster crackers are served with raw Oysters.

Worcestershire Sauce is often used instead of the Maunsel White by those who do not like the taste of pepper. But the piquant Maunsel White is essentially Creole, originated in New Orleans, and gives the Oyster a toothsome touch that must be tasted in order to be appreciated.