1084 Attereaux d’Huîtres à la Villeroy

Name: Attereaux d’Huîtres à la Villeroy
Cuisine: France
Ingredients: egg; cooked mushrooms; crumb; oysters; skewers; oysters

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Poach six large oysters for each skewer, remove the beards then impale the oysters on the skewers alternating with slices of cooked mushrooms.