1929 Libro de Cocktail - The Cocktail Book by Juan A Lasa

Mollusc Cocktails

Oysters, crabs, white crab, mussels, locuts, prans Few drops of lemon. Small quantity of Tabasco

Sauce. One teaspoonful vinegar.

One small quantity of Catchup tomate sauce.

One small quantity of English sauce, "Lea and

Perrins" pepper and salt.

Mix all this with mollusc and serve in special small glases, surrounded with broken ice in deep plate. Use oyster forks.

NOTE: In preparation of each cocktail use

only one kind of mullusc.

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