1190 Huîtres au Gratin

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; 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.