1084 Attereaux d’Huîtres à la Villeroy

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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

Coat with Sauce Villeroy which has been reduced with the juices from the oysters, egg and crumb and mould cylindrical shape. Deep fry at the last minute and serve in the usual manner.