Huîtres a la Favorite
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Poach the oysters (cleared of their beards) in their own liquor, which should have been carefully collected when opening 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, and set to glaze quickly.
- Serve immediately.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater