No. 1066 Oysters a la Hollandaise Huitres a la Hollandaise ❦ Poach the oysters (No. 1067), then drain them, dress them into a deep dish and cover them with a Hollandaise sauce (No. 477). ← No. 1065 Oysters, Bechamel with TrufflesOystersNo. 1067 Fricasseed Oysters or a la Poulette →