Huitres au Gratin

Ingredients

• 18 to 24 oysters of medium size
• half a pint of bechamel sauce
• a tablespoonful of double cream
• one teaspoonful of lemon-juice
• a pinch of krona pepper
• a tablespoonful of grated Parmesan cheese
• salt
• oyster liquor
• fine bread-crumbs
• oiled butter

Method

1. 1

   Blanch oysters, drain, and remove beards.

2. 2

   Prepare bechamel sauce, reduce, and mix in cream, lemon juice, pepper, and Parmesan.

3. 3

   Add oysters, reheat without boiling, season, and pour into a buttered dish.

4. 4

   Sprinkle with breadcrumbs, Parmesan, and oiled butter, then bake until browned.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 493. The excerpt below is the record exactly as published.

Huitres au Gratin ( Baked Oysters, Gratin Style). — Blanch 18 to 24 oysters of medium size, drain them (preserving the liquor), and remove the beards. Have ready half a pint of bechamel sauce (No. 202), reduce it well, and work in a tablespoonful of double cream, one teaspoonful of lemon-juice, a pinch of krona pepper, and a tablespoonful of grated Parmesan cheese. Put the oysters into this and re-heat without bringing it actually to the boil. Season with salt and incorporate a little of the oyster liquor. Pour the prepared mixture on a buttered gratin dish or into several buttered shells (oyster shells may of course be used, if liked). Sprinkle some fine bread-crumbs over the top, also some grated Parmesan cheese and a little oiled butter

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