Oysters A la Mornay

Preparation:

Preparation: Brush and wash the oysters very well; arrange them in a pan with the lemon juice and 1/2 glass of cold water. Cover and put on a very low heat, let it simmer for 3 or 4 minutes. Remove the oysters from the now open shells and set aside 8 of the most beautiful concave shells. Filter the oyster cooking liquid through a fine sieve, put it in a bowl and immerse the molluscs in order to remove any remaining sand. Drain the oysters and keep them aside, go back to filter the liquid again, put it in a bowl and mix part of it with the béchamel, being careful not to make it too fluid; add the egg yolks, two thirds of the cheese and a few drops of Tabasco sauce. Pour a spoonful of this mixture into each shell and arrange three oysters on top. Cover with more sauce, sprinkle with grated Emmenthal cheese, arrange the oysters on the baking sheet and brown them in a hot oven (200 degrees) until they are golden brown on the surface. Serve immediately piping hot with slices of toasted bread and spread with a little butter. The use of the original oyster shells guarantees authenticity, but has drawbacks due to the tiny splinters that can detach from the edges. If you wish, you can use porcelain cocotte or scallop shells.