Recipes > Salads > Seafood Salads > Oyster Salad > Oyster-and-Sweetbread Salad

Oyster-and-Sweetbread Salad


Cut a pair of cold cooked sweetbreads into cubes. Parboil one pint of oysters, drain, cool, and cut in halves; marinate the sweetbreads and oysters with French dressing, and allow them to stand at least half an hour; drain, mix with mayonnaise, and serve on a bed of lettuce or cress. Or, surround with a circle of chopped cucumbers seasoned with French dressing.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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