Poach the oysters, and allow two per shell.
Set the hollow shells, thoroughly cleansed, on a tray covered with salt. Cover the bottom of the shells with Mornay sauce; put two poached oysters into each; cover with the same sauce; sprinkle with grated cheese and melted butter, and set to glaze quickly. Serve instantly.
[983—HUÎTRES SOUFFLÉES]
Make a preparation of Soufflé au Parmesan (No. [2295a]
). Slightly poach the oysters, clean their hollow shells, and set these on a tray covered with kitchen salt. Spread a layer of the preparation on each shell; put an oyster thereon, and cover the latter with the soufflé au Parmesan.
Heat the base of the tray on the stove, and, when the [soufflé] begins to rise, put the tray in the oven, that the [soufflé] may cook and colour at the same time. Serve at once.
[984—HUÎTRES A LA FLORENTINE]
Poach the oysters. Set their hollow shells on a tray as above; garnish the bottom of each of these with shredded spinach stewed in butter; lay an oyster on the spinach in each shell; cover with Mornay sauce, and set to glaze quickly. Serve immediately.
[985—HUÎTRES GRILLÉES]
Open the oysters, and leave them in their hollow shells; lay them (very straight) on a tray covered with salt, incrusting them in the latter; besprinkle with a drop of lemon juice and a little mignonette pepper and put them in a fierce oven, that their top surfaces may be speedily poached.