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 Jun 5, 2009
15 min 30 min 45 min
15 min 30 min 45 min