[h1]Huitres[/h1]
Simply means Oysters in French. The can be served hot or cold, for hors d'oeuvre, in barquettes, or brochettes (en broche) , as beignets, in soups, garnishes, and souffles. You can cook them a la creme, colbert ,diable, florentine, au gratin, mornay, normande, and villeroi.

Huites fourrees is a nice dish consisting of hot oysters stuffed with a cream sauce which is thickened with egg yolks and breadcrumbs and mixed with finely chopped mushrooms.