pescatariangluten-freenut-freeegg-freesoy-free
Huitres à la Favorite
From A guide to modern cookery, 1909
Serves 2
Serve immediately.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
263Calories
7 gProtein
13 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories263 kcal
Protein7.4 g
Carbohydrates13 g
Fiber0.3 g
Sugars5.6 g
Total Fat20 g
Saturated Fat7.9 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol37 mg
Sodium531 mg
Potassium243 mg
Calcium198 mg
Iron1.6 mg
Magnesium23 mg
Phosphorus173 mg
Zinc11 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C1 mg
Vitamin A190 mcg
Vitamin E0.8 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline36 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 194. The excerpt below is the record exactly as published.
HUITRES A LA FAVORITE Poach the oysters (cleared of their beards) in their own liquor, which should have been carefully collected when open- ing them. Clean their hollow shells, and place them on a tray covered with a layer of salt one-half inch thick. Garnish them with Béchamel; upon the latter, in each shell, lay an oyster decked with a slice of truffle; cover with the same sauce; besprinkle with grated Parmesan and melted butter
Cook this with the app: pantry check, scaling, and the assistant.