1190 Huîtres au Gratin


Open and remove the oysters and poach them in their own juices; beard them and replace in the cleaned deep shells. Place on a tray, squeeze some lemon juice on each one, sprinkle with a pinch of fried breadcrumbs and a little melted butter and add a small piece of butter, then gratinate them under the salamander or in the top of a hot oven.