Oysters Wladimir
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- oysters
- suprême sauce (silky béchamel-based mother sauce)
- breadcrumbs, fried
- Parmesan cheese, grated
- butter, melted
Instructions
- Poach the oysters and trim their edges. Return each oyster to its concave shell.
- Cover the oysters with reduced suprême sauce. Sprinkle the surface with a mixture of fried breadcrumbs and grated Parmesan cheese. Drizzle with melted butter and glaze under high heat until golden.