Oysters
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Oysters
- Crushed ice
- Dark bread
- Mignonette sauce
- Lemon halves
Instructions
- Serve the oysters well chilled. Arrange them on a bed of crushed ice (glace pilée). Accompany with very thin slices of dark bread that have been buttered, a mignonette sauce (sauce à la mignonnette), and lemon halves.