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.

Dish them on a napkin; pour a coffeespoonful of “Sauce Diable Escoffier” over each, and serve directly.