SERVES 6

675g | 1 ½ lb fillet steak, cut across the grain into very thin slices
salt and freshly ground black pepper
½ teaspoon horseradish cream
lemon juice

For the sauce
3 tablespoons plain yoghurt
3 tablespoons double cream
3 tablespoons mayonnaise
1 tablespoon homemade English mustard

Wine: MEDIUM RED

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

9 -12 PER PERSON

Serve 6 each if there is a big meal to come, but oyster lovers like a lot! Order the oysters and ask for them to be opened only when you collect them, or as late as possible. Keep refrigerated until serving but no longer than 24 hours. If the fishmonger has not loosened the oysters from the bottom shell, do so with a sharp knife. Check that there are no bits of shell or grit on the saucer-shaped bottom shells, but leave any sea water or juices with them. Discard the top shells. Put the oysters on to oyster plates, or failing them, on to dinner plates covered by a napkin to keep them from tipping or rolling, Hand Tabasco sauce, or chilli pepper, freshly ground black pepper, white pepper, wedges of lemon and vinegar separately, and serve with brown bread and butter. The diner eats the oysters with a fork, and drinks the juice from the shell as from a cup.

Wine: DRY WHITE

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

2 PER PERSON

Gull’s eggs are normally sold ready-cooked. Serve in a basket of lettuce leaves or a napkin, and offer sea or rock salt, celery salt or oriental salt, freshly ground black pepper and cayenne pepper separately. Serve brown bread and butter. The guests peel the eggs and eat them with their fingers.

Note: Plover’s and quail’s eggs may be served in the same way. Plover’s eggs (4 per person): boiled for 6 minutes. Quail’s eggs (6 per person): boil for 2 minutes.

Wine: DRY WHITE

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

110 G |4OZ PER PERSON

Serve the shrimps in piles, unpeeled, on individual plates with hot bread, good butter, lemon wedges and salt and freshly ground pepper. The guests peel their own shrimps. Provide finger bowls.

Wine: CRISP DRY WHITE

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

30 G | PER PERSON

Leave the caviar in its pot. Chill, and stand it on a napkin. Serve 1 teaspoon on each individual plate, and offer, from another platter, wedges of lemon, chopped hardboiled egg white and sieved yolk (in separate piles), chopped fresh parsley and very finely chopped raw onions. Serve with hot toast or blinis.

Wine: CRISP DRY WHITE

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]