| Oysters with Scarlett Sauce 1 1/2 cups of red wine vinegar
4 tablespoons of finely chopped shallots
2 tablespoons of freshly grated horseradish
1/4 cup of minced parsley
3/4 teaspoon of cracked black pepper
1/4 teaspoon of cayenne pepper
4 dozen oysters
Parsley
Lemon wedges |
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To make the sauce, combine all the ingredients except the oysters in a tightly covered container and shake. refrigerate for 24 hours, shaking occasionally. Just before servings, shuck the oysters, leaving them on the half shell. Place a small bowl in the center of each of twelve salad plates and fill with the sauce, then surround each bowl with 4 oysters. Serve at once, garnished with parsley and lemon wedges. Serves 12
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