Oysters à La Ballard

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


The oysters are baked in a quick oven in their half shells, and removed from the oven as soon as their edges begin to brown and curl. A sauce of hot melted butter, with a good dash of lemon juice, Tabasco sauce, a little chopped parsley, with a seasoning of salt and paprika, is then poured over them.