995 Huîtres


Preparation info
    • Difficulty


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By Auguste Escoffier

Published 1903

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These are the Hors-d’oeuvre par excellence and can be used for lunch and dinner menus.

When opened, oysters should be left in the deep shell with the juice; they must be served very cold and therefore they are customarily served on crushed ice.

Serve accompanied with very thin slices of