Pearls of Grantham
- 1 cup tomato consomme
- 12 cup champagne vinegar
- 36 beau soleil oysters, shucked then added back to shells
- 1 bunch dill
- Mix the consomme and vinegar together.
- Pour a splash into each oyster shell, then garnish each with a sprig of dill.
- Serve these gems along with a raw bar of clams, oysters and shrimp cocktail, and serve them with dipping options like cocktail sauce and mignonette sauce.
tomato consomme, champagne vinegar, soleil oysters, dill
Taken from www.food.com/recipe/pearls-of-grantham-518790 (may not work)