The oysters mornay

Brush and wash the oysters very well; place in a saucepan with the lemon juice and 1/2 cup of cold water.

lncoperchiate and put on very low heat, let simmer for 3 or 4 minutes.

Remove the oysters of valve now open and keep aside 8 concave valve among the finest.

Strain the cooking liquid through a strainer Oyster thin, put it in a bowl and soak the mussels in order to eliminate any remaining sand.

Drain oysters and keep them aside, go back to filter the liquid, put it in a bowl and amalgamatene a part to the sauce, being careful not to make it too smooth; Add the egg yolks, two-thirds of the cheese and a few drops of tabasco sauce.

Pour into each platform a tablespoon of this mixture and sprinkle over three oysters.

Cover with the other sauce, sprinkle grated emmenthal cheese, place the oysters on a baking sheet and let them cook in hot oven (200 degrees) until they are well browned on the surface.

Serve immediately with hot slices of toasted bread and spread with a little butter.

The use of original oyster shells ensures the genuineness, but presents drawbacks for the tiny chips that can detach from the edges.

If you wish, you can use the cocotte of porcelain, or scallop shells.