A simple cold starter from Erken 1914: ice-cold opened oysters are mixed with small button mushrooms, arranged in small glass bowls, covered with mayonnaise and served on a low block of ice.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 443 (falt i det fri)
A simple but elegant cold oyster preparation in Erken's chapter on salads, omelets and side dishes. Serving on a block of ice shows how much emphasis was placed on cold service of shellfish in 1914.
Mix
Mix the opened, ice-cold oysters with small, fine button mushrooms.
Arrange
Divide the mixture among small, slightly deep glass bowls and cover with mayonnaise.
Serve
Set the glass bowls on a low block of ice and serve at once.
Quantities are not given in the original and have been estimated for four servings. Units have been modernized, and the method has been divided into numbered steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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