Huîtres (Oysters)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- oysters
- crushed ice
- brown bread
- butter
- sauce à la mignonnette
- lemons
Instructions
- Serve the oysters very cold; they may be dressed on crushed ice.
- Send at the same time very thin slices of buttered brown bread, a sauce à la mignonnette, and half lemons.