Oysters Catalina

Oysters Catalina

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
oysters, on the half-shell
cayenne pepper
cocktail sauce, see note
lemon wedges, to garnish

Method

  1. Sprinkle oysters with cayenne pepper. Place a small bowl of cocktail sauce on a plate of ice and surround with the prepared oysters. Garnish with lemon wedges and serve with buttered brown bread sandwiches.

Note:

  • Mix 1 tablespoon tomato ketchup, a dash of Tabasco, a squeeze of lemon juice and 4 tablespoons thick mayonnaise or cream. Season with salt and pepper and a dash of Worcestershire sauce. I use Lea & Perrins. Grated horseradish or onion may be added.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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