Essence of anchovy, ketchup, cayenne, grated lemon-peel, mace, and other spices are added by those who prefer piquance to the genuine flavor of the oyster.
"A Poetical Cook-Book"
Maria J. Moss
Its extremely delicate piquance cannot be matched, except perhaps by Brie.
"The Complete Book of Cheese"
Robert Carlton Brown
It is eaten from the time it is fresh and sweet until it ripens to piquance.
"The Complete Book of Cheese"
Robert Carlton Brown