Oyster Salad

Ingredients

• 2 dozen large oysters
• ½ pint dissolved aspic jelly
• 1 egg white
• cold water
• beetroot
• salad oil
• vinegar
• pepper
• coarse sea salt

Directions

1. Open the oysters and reserve their liquor.

2. Mix the oyster liquor with the dissolved aspic jelly and egg white in a small pan.

3. Heat the mixture until it boils, then strain it through a napkin.

4. Wet the inside of a casserole shape with cold water and pour in enough jelly to cover the bottom.

5. Place the shape on ice until the jelly is firm.

6. Arrange the oysters on top of the jelly, spaced about an inch apart, and pour a little jelly over them.

7. Cut thin slices of beetroot lengthwise and use small cutters to shape them.

8. Layer the beetroot and jelly around the oysters, allowing each layer to set before adding the next.

9. Once firm, dip the shape in tepid water to loosen it, then turn it out onto a dish.

10. Cut up the lettuces and wash them with mustard and cress, then dry them.

11. Mix salad oil, vinegar, pepper, and salt, and sprinkle over the lettuces before placing them in the center of the aspic.