Poularde Aux Huîtres

Chicken with Oyster Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Prepare Sauce Suprême. When ready to serve, add about 24 raw oysters to the sauce. Heat until the edges of the oysters curl, but do not let the sauce boil. Season, and serve separately with roasted chick