1192 Huîtres Mornay

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 little Mornay Sauce in each cleaned deep shell and place 2 oysters in each. Coat with more sauce, sprinkle with grated cheese and melted butter and glaze quickly.