Chapter XIV · Fish · No. 980
980—Huîtres à la Favorite
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 980, p. 333. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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