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Huitres

Huitres

 

Definition:
Simply means Oysters in French. The can be served hot or cold, for hors d'oeuvre, in barquettes, or brochettes (en broche) , as beignets, in soups, garnishes, and souffles. You can cook them a la creme, colbert ,diable, florentine, au gratin, mornay, normande, and villeroi.
Huites fourrees is a nice dish consisting of hot oysters stuffed with a cream sauce which is thickened with egg yolks and breadcrumbs and mixed with finely chopped mushrooms.
 
 
 
 
 
 

 

 

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ChefTalk.com › Cooking Terms › Huitres