Oysters Florentine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- oysters
- oyster shells (concave halves)
- salt
- spinach leaves
- butter
- sauce Mornay (béchamel with cheese)
Instructions
- Poach the oysters. Arrange the concave oyster shells on a platter covered with salt. Line the bottom of each shell with spinach leaves that have been stewed in butter. Place one oyster in each shell. Coat with sauce Mornay and glaze quickly under high heat.