Rissoles à l'Ostendaise (Oyster Rissoles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Oysters
- Oyster cooking liquor
- Sauce Béchamel
- Puff pastry trimmings
Instructions
- Poach the oysters and keep their cooking liquor.
- Add the liquor to a sauce Béchamel and reduce it.
- Bind the oysters with this sauce.
- Make up the rissoles as for Rissoles à la Normande — in puff pastry trimmings, in the shape of a plain turnover.