grs of butter ;
bunch of parsley ;
dl of dry white wine ;
grs of bread crumbs ;
to taste ;
the oysters, with the help of a brush, in several
successive pans of water, to remove he sand.
Then place a tray in the oven. Lay the oysters
in the tray and let them open.
After they have opened, take out the edible
Take the water that the oysters release during
the cooking and pass it through a fine strainer.
Place a heat-resistant platter or tray on the
flame, and in it put the edible part of the
Add the water in which the oysters were cooked
and the white wine. Let everything thicken a
Season with salt and pepper.
Sprinkle with bread crumbs and chopped parsley.
Place in the oven and cook au gratin.
Use medium-sized and purified oysters.
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