'Escoffier said these shellfish, which the French call huitres, are best raw, but he also served them a la Florentine'
Oysters
FRENCH CUISINE: Escoffier said these shellfish, which the French call huitres, are best raw, but he also served them a la Florentine
Escoffier said these shellfish, which the French call huitres, are best raw, but he also served them a la Florentine
Escoffier said these shellfish, which the French call huitres, are best raw, but he also served them a la Florentine
FRENCH CUISINE
Oysters
FRENCH CUISINE