1195 Huîtres Villeroy

Method

Open the oysters and poach them in their own juices; beard them and dry well with a clean cloth. Coat with Sauce Villeroy and allow to cool; flour, egg and breadcrumb with very fine breadcrumbs and deep fry at the last minute.

Arrange on a serviette, or in the cleaned deep shells and garnish with a little fried parsley.

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