Huitres gratinees en Coquilles (Oysters in Shells)

Ingredients

• 18 oysters
• 1 oz. butter
• % lemon
• 3 tablespoonfuls bechamel (No. 202)
• white bread crumbs
• cayenne or krona pepper
• parsley for garnish

Method

1. 1

   Open oysters, remove beards, and preserve liquor and shells.

2. 2

   Wash and dry shells, butter inside.

3. 3

   Place bechamel sauce, oyster liquor, and lemon juice in shells, add oysters, season with cayenne, top with more sauce and breadcrumbs, and a tiny piece of butter.

4. 4

   Bake in a quick oven for ten minutes, garnish with parsley, and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 491. The excerpt below is the record exactly as published.

Huitres gratinees en Coquilles (Oysters in Shells). — 18 oysters, 1 oz. butter, % lemon, 3 tablespoonfuls bechamel (No. 202), white bread crumbs, cayenne or krona pepper, parsley for garnish

Cook this with the app: pantry check, scaling, and the assistant.