Ingredients
Oysters
Salt
Pepper
Lettuce
Dressing:
1 cup cream, well beaten
1 tablespoon lemon juice
1/4 cup grated horseradish
1 teaspoon vinegar
Method
Scald oysters in their liquor, then drain; leave them in a cool place and just before serving sprinkle them with salt and pepper. Arrange oysters on lettuce leaves and pour over them a dressing made of 1 cup cream, well beaten and 1 tablespoon lemon juice and gradually add 1/4 cup grated horseradish and a teaspoon of vinegar.