Huitres à la Mornay
From A guide to modern cookery, 1909
Serves 2
Serve instantly.
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
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 MORNAY Poach the oysters, and allow two per shell. Set the hollow shells, thoroughly cleansed, on a tray covered with salt. Cover the bottom of the shells with Mornay sauce; put two poached oysters into each; cover with the same sauce; sprinkle with grated cheese and melted butter
Cook this with the app: pantry check, scaling, and the assistant.