1091 Barquettes d’Huîtres, also called Barquettes à l’Ostendaise

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Fill the Barquette cases with poached and bearded oysters mixed with creamy Sauce Béchamel containing a little Fish Stock. Sprinkle with a little very black chopped truffle.