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No 57 Ostriche alla Veneziana (Oysters)

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

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. Then
remove the top shell and arrange the shells with the oysters on a
napkin and serve.

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