Oysters Biltmore

George and Edith Vanderbilt, owners of Biltmore Estate successful Asheville, N.C., loved oysters. In a 1904 paper diary, the bivalves marque predominant appearances, whether successful broth, connected the half-shell, broiled, fried, scalloped oregon a la poulette, successful which poached oysters are served successful a affluent bechamel made with oyster liquor and chickenhearted broth.

This look takes the bechamel constituent of a la poulette oysters and adds different favourite Vanderbilt ingredient: state ham from Virginia. The condiment is broiled connected apical of half-shell oysters and becomes nicely browned and gooey with cheese. The crockery is rather rich, truthful 3 suffice arsenic an appetizer.

You'll request plentifulness of kosher brackish to make a broiling furniture for the oysters.

The condiment tin beryllium made and refrigerated successful an airtight instrumentality a time oregon 2 successful advance. The oysters tin beryllium shucked an hr earlier serving.

From cookbook writer and erstwhile cook David Hagedorn.

Ingredients

Nutritional Facts

Per serving

• Calories

  140

• Fat

  9 g

• Saturated Fat

  5 g

• Carbohydrates

  7 g

• Sodium

  190 mg

• Cholesterol

  45 mg

• Protein

  9 g

• Sugar

  2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and erstwhile cook David Hagedorn.

Tested by David Hagedorn.