On leave in Holland in the nineteen fifties, I took
my mother and other family members for my birthday to a restaurant on
the “Leidse Plein” in Amsterdam. I believe the place was called “The
Oester Bar” or “Oyster Bar”. It was there that we had lobster cocktails
and the sauce was so delicious that I asked the chef for the recipe. It
turned out to be very simple.
Take a cup of mayonnaise, half a cup of thick cream, half a glass of
sherry, half a glass of cognac, two tablespoons of tomato ketchup and a
dash of Tabasco sauce. Mix it all together and keep it in a glass jar in
the refrigerator until use.
