Oyster Barquettes, called à l'Ostendaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- baked barquette cases
- oysters
- creamy sauce Béchamel with fish fumet
- very black truffle
Instructions
- Poach the oysters and beard them.
- Bind them with a creamy sauce Béchamel flavoured with fish fumet.
- Fill the barquettes with this mixture.
- Sprinkle the tops with chopped, very black truffle.