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Auguste Escoffier

1192 Huîtres Mornay

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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 <

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