Oysters Villeroy

Ingredients

• oysters
• sauce Villeroy (béchamel-based coating sauce)
• breadcrumbs
• oil or fat
• a pinch parsley leaves

Instructions

1. Open the oysters. Poach them gently in their own liquor, then remove them, trim any tough edges, and pat them completely dry.
2. Coat each oyster thoroughly with sauce Villeroy (a béchamel-based coating sauce). Let cool completely until the coating sets.
3. Bread the oysters à l'anglaise (English style): dip in egg, then coat evenly with very fine breadcrumbs.
4. Deep fry immediately until golden and crisp.
5. Arrange on a serviette (napkin) or in clean, dry concave oyster shells. Garnish with a small pile of fried parsley leaves around the oysters.