Huîtres à la Villeroy (Oysters à la Villeroy)

Ingredients

• Oysters
• Sauce Villeroy
• Egg and very fine breadcrumbs
• Fried parsley leaves

Instructions

1. Open the oysters, poach them in their own liquor, trim them and sponge them thoroughly.
2. Coat them with sauce Villeroy and let them cool.
3. Bread them à l'anglaise with very fine breadcrumbs.
4. Fry them at the moment of serving.
5. Dish on a napkin, or in well-wiped deep shells, with a pinch of fried parsley leaves around.