1188 Huîtres Favorite

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Open and remove the oysters and poach them in their own juices; remove the beards.

Place a small spoonful of Sauce Béchamel in each cleaned deep shell, place an oyster in each with a slice of truffle on top; coat with more Béchamel, sprinkle with grated Parmesan and melted butter and glaze quickly.