Raw Oysters on Half Shell from The Picayune's Creole Cook Book by The Times Picayune Publishing Comp
Allow six oysters to each person where the bivalve is used to begin the dinner or breakfast. Have the Oysters opened in their shells and remove one-half of the shell, without disturbing the Oyster,...
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Cooking tools:
- Oyster knife
- Chef's knife
- Cutting board
- Plate
Ingredients
- 6 Oysters on Each Plate
- Cracked Ice
- Maunsel White, or Black Pepper, Cayenne and Vinegar
- Lemon, Sliced or Cut in Quarters
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