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Oysters Lucullus

  • 1 stalk celery
  • 1 shallot, chopped
  • 6 peeled tomatoes cubed
  • Salt
  • Paprika
  • Olive oil
  • 1 small bottle chili sauce
  • 1/3 cup finest olive oil
  • Worcestershire Sauce
  • 1 teaspoon of this sauce
  • oysters
  • Caviar
  • Aspic
Cut 1 stalk celery into small dice, cook it until tender. Cook until tender 1 shallot, chopped, 6 peeled tomatoes cubed, salt, paprika and olive oil and season. Remove from fire when tender, add 1 small bottle chili sauce, 1/3 cup finest olive oil, little Worcestershire Sauce, and the strained celery cube liquid. Cook until slightly thickened. Cool. Place 1 teaspoon of this sauce into the deep oyster bowl, place any oyster thereon, decorate it with a bit of caviar, cover with aspic which is the consistency of raw egg white. Let set until firm. Serve.
Submitted by Cassyjean - Torrington, CT Jun 5, 2009
15 min 30 min 45 min
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