981—Huîtres au Gratin

Open the oysters; cut them free, and lay them in the hollow halves of their shells, which should be incrusted in a layer of salt covering a tray. On each oyster put a drop of lemon juice, a pinch of fried bread-crumbs, a little melted butter, and a piece of fresh butter the size of a pea.

Set the No. 268, Gratins to form in a fierce oven or at the salamander, and serve immediately.