3-4 oysters per person
pinch of pepper
pinch of ground lovage
2 egg yolks
1 tbls vinegar
1 tbls olive oil
1 tbls wine
1 tsp anchovy essence
1 tbls honey (optional)
Open the oysters as near as possible to the time of eating. They may be served raw, stewed, or baked then covered with the following sauce. Mix the pepper and lovage with the egg yolks, then add the vinegar, a drop at a time, to make a smooth mixture. Stir in the olive oil, wine, and anchovy essence. Honey may be added if you like. Mix all ingredients together thoughly and pour over oysters and serve.
