Huîtres à la Mornay (Oysters à la Mornay)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Oysters
- Sauce Mornay
- Grated cheese
- Melted butter
Instructions
- Open the oysters, poach them lightly and beard them.
- Mask the bottom of deep shells with sauce Mornay.
- Put 2 oysters in each shell and cover with the same sauce.
- Sprinkle with grated cheese and moisten with melted butter.
- Glaze briskly.