Oysters with Sauternes sorbet and horseradish mignonette
– I have to serve oysters at The Gilded Age Luncheon They were crazy for oysters back then and especially the East Coast oysters that grew in such abundance and were so delicious. James Parkinson, Philadelphia’s greatest Chef, recommended serving them with a little horseradish, pepper, and vinegar, so one is served with a horseradish mignonette. Now, something more unusual for today’s eaters is that they would have paired it with Sauternes. A sweet wine with oysters seems odd today but they loved the sweetness balancing out the briney oysters of the Atlantic, so the other oyster is served with a Sauternes sorbet. Becky Diamond’s book -The Gilded Age Cookbook- talks about oysters and much more
Photo by Jamie Fahy