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Ostriche Alla Livornese Oysters

(Fish) - (The Cook's Decameron: A Study In Taste)







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 napkin.











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