1193 Huîtres à la Polonaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Open and remove the oysters, discard the beards and place 2 oysters in each cleaned deep shell on a tray. Heat the required amount of butter in a pan allowing 4 g ( oz) per oyster and add 30 g (1 oz) very fine white breadcrumbs per 100 g ( oz) butter. Place a spoonful of breadcrumbs on each oyster and place to cook in a hot oven for 2 minutes.