At the last minute
add a squeeze of lemon juice to each oyster and serve on a folded
napkin.
No. 56. Ostriche alla Napolitana (Oysters)
Ingredients: Oysters, parsley, celery, thyme, pepper, garlic, oil,
lemon.
Prepare the oysters as above, but rub each shell with a little
garlic. Put on each oyster a mixture made of chopped parsley, a
little thyme, pepper, and bread crumbs. Then pour a few drops of
oil on each shell, put them on the gridiron on an open fire, grill
for a few minutes, and add a little lemon juice before serving.
No. 57. Ostriche alla Veneziana (Oysters)
Ingredients: Oysters, butter, shallots, truffles, lemon juice,
forcemeat of fish.
Take several oysters out of their shells and cook them in butter, a
little chopped shallot, and their own liquor, add a little lemon
juice and then put in each of the deeper shells a layer of
forcemeat made of fish and chopped truffles, then an oyster or two,
and over this again another layer of the forcemeat, cover up with
the top shell and put them in a fish kettle and steam them.
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