Oysters Mornay

Oysters Mornay

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
24 oysters, on the half-shell
1 1/4 cups mornay sauce, see note
1/4 cup grated parmesan cheese

Method

  1. Remove oysters from shells and set aside. Place a little sauce on each shell, return oysters and cover with remaining sauce. Sprinkle with cheese and place under grill until lightly browned. Serve at once.

Note:

  • Beat 2 tablespoons grated, tasty cheese into hot béchamel sauce. Add 1/2 teaspoon Dijon mustard and extra salt and pepper, to taste. Add 1/4 cup cream or milk. If the sauce has to be heated, do not boil. Use to coat fish, vegetables and eggs. If food is to be served ‘au gratin’, top with a little cheese and/or breadcrumbs, tossed in melted butter, and brown under the grill or in an oven.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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