Oysters Favorite

Name: Oysters Favorite
Cuisine: France
Ingredients: oysters; 1 small spoonful per oyster béchamel sauce (creamy white sauce); 1 small slice per oyster truffle; 1 small spoonful per oyster béchamel sauce; Parmesan cheese; melted butter

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

oysters
1 small spoonful per oyster béchamel sauce (creamy white sauce)
1 small slice per oyster truffle
1 small spoonful per oyster béchamel sauce
Parmesan cheese
melted butter

Instructions

Open the oysters and poach them gently in their own liquid. Trim (remove the tough muscle and rough edges).
Thoroughly clean the concave shells. Into each shell, place a small spoonful of béchamel sauce (creamy white sauce). Set one oyster on top, and crown it with a thin slice of truffle. Mask (cover) the oyster with another small spoonful of béchamel. Dust lightly with grated Parmesan cheese. Drizzle with melted butter and glaze quickly under intense heat until golden and bubbling.