Oysters with Caviar

Name: Oysters with Caviar
Cuisine: France
Ingredients: fresh caviar; small tartlet shells; 1 oyster (Whitstable or Burnham variety); a pinch freshly ground black pepper; 1 drop fresh lemon juice

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

fresh caviar
small tartlet shells
1 oyster (Whitstable or Burnham variety)
a pinch freshly ground black pepper
1 drop fresh lemon juice

Instructions

Arrange small tartlet shells on a plate. Create a small hollow in the center of each shell. Place a trimmed oyster (bearded removed) in the hollow of each shell. Season the oyster delicately with a pinch of freshly ground pepper and a single drop of fresh lemon juice. Crown each oyster with fresh caviar just before serving.