This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
2 lb Seaweed
18 Oysters, on half shell
2 oz Black caviar
Spread seaweed in a flat basket. Arrange chilled oysters in their shells, on the seaweed. Thinly slice scallions into rings. Sprinkle 2 or 3 pieces on each oyster. Top each one with a dab of caviar.
Serve very cold, accompanied by fresh, thin sliced lemon wedges. Pass well chilled Champagne.