|Lemon juice||1 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
1.Start by cleaning the oysters
2.Place the oysters in a stew-pan on the fire, adding no water.
3.When they are boiling, drain them in a colander; place them in an earthenware dish, and add the oil, salt, pepper, vinegar and lemon-juice.
4.When cold, set in the refrigerator for at least 2 hours.
5.Cut the white part of the celery into very thin slices, and place it in a bowl in the refrigerator.
6.When ready to serve, drain the celery, mix with the oysters and half of the mayonnaise.
7.Turn the whole into a salad-bowl, and pour over it the rest of the dressing.
8.Garnish with white celery leaves and serve at once.
9.If preferred, lettuce leaves may be arranged on a large platter in groups of two or three to form cups and in each cup may be dropped four or five oysters with one spoonful of mayonnaise poured over them.
10.A tiny spray of parsley may be thrust into the sauce at the center of each cup.