Oysters American Style
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- oysters
- sauce à l'Américaine (American sauce)
- oyster cooking liquid
Instructions
- Open the oysters and poach them gently in their own liquid.
- Return each oyster to its concave shell.
- Coat them with American sauce (sauce à l'Américaine) mixed with the reduced cooking liquid from the oysters.