Huîtres à l'Américaine (Oysters à l'Américaine)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- Oysters
- Sauce à l'Américaine
- The reduced cooking liquor of the oysters
Instructions
- Open the oysters and poach them in their own liquor.
- Put them back into their deep shells.
- Reduce the cooking liquor and add it to a sauce à l'Américaine.
- Mask the oysters with this sauce.