OYSTER SALAD
12 large oysters
1 cup celery
1 cup cold chicken or turkey
Scald oysters in their liquid. When ruffled, pour into a
colander to drain. When quite cold, cut them in small pieces
and mix with the chicken and celery.
DRESSING
3 hard boiled eggs
2 tablespoons good vinegar
2 tablespoons mustard Pepper and salt to taste
1 tablespoon butter
Pour over oysters just before using.
Saturday, February 1, 2014
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