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Oysters and Caviar




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Oysters and Caviar

2 lb Seaweed

18 Oysters, on half shell

2 Scallions

2 oz Black caviar

2 Lemons

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.

 

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