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No 55 Ostriche alla Livornese (Oysters)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Oysters, parsley, shallot, anchovies, fennel pepper,
bread crumbs, cream, lemon.
Detach the oysters from their shells and put then into china shells
with their own liquor. Have ready a dessert-spoonful of parsley,
shallot, anchovy and very little fennel, add a tablespoonful of
bread crumbs and a little pepper, and mix the whole with a little
cream. Put some of this mixture on each oyster, and then bake them
in a moderate fire for a quarter of an hour. At the last minute
add a squeeze of lemon juice to each oyster and serve on a folded

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