Huîtres Natives au Caviar (Native Oysters with Caviar in Tartlet Cases)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- very small tartlet crusts
- fresh caviar
- native oysters
- pepper from the mill
- lemon juice
Instructions
- Garnish very small tartlet crusts with fresh caviar, contriving a hollow in the middle of each.
- Beard an oyster of Whitstable or of Burnham for each crust and season it with a suspicion of pepper from the mill and a drop of lemon juice.
- Place an oyster in the hollow of each crust.