Shellfish of the species Ostrea edulis (Native oyster) and Crassostrea gigas (cultivated European oyster), grown to 3 to 5 years old. Whitstable has a long-standing reputation for high-quality oysters and holds an annual Oyster Festival.
Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);
364- NATIVES WITH CAVIARE
This is a typically luxurious hors-d'oeuvre. Cook some little tartlet crusts for hors-d'oeuvre (No. 314). When about to dish up, garnish these with a tablespoonful of fine, fresh caviare; make a hollow in the latter and place therein a fine Whitstable oyster (cleared of its beard), seasoned with a little powdered pepper and a drop of lemon-juice.
Whitstable oysters were repeatedly advertised throughout the 19th and early 20th Centuries as an ideal Christmas Present...
Southend Standard, December 10 1891
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