Oysters Mornay
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- oysters
- Mornay sauce (béchamel with cheese)
- grated cheese
- melted butter
Instructions
- Open the oysters and poach them very lightly, then trim away the beard (muscle). Coat the interior of concave oyster shells with Mornay sauce (béchamel enriched with cheese). Place 2 oysters in each shell, cover them with more Mornay sauce, dust generously with grated cheese, drizzle with melted butter, and glaze briskly under high heat until golden and bubbling.