A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 1065
Oysters, Bechamel with Truffles
Huitres Bechamel aux Truffes
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Reduce a cream bechamel sauce (No. 411) with the oyster liquor; season with salt, cayenne and nutmeg; add the poached oysters (No. 1067) and just when ready to serve, stir in a piece of fresh butter and very finely chopped truffles.