Oysters en brochette
|This article needs additional citations for verification. (June 2012)|
|Oysters en brochette|
|Place of origin||United States|
|Region or state||New Orleans|
|Main ingredients||Oysters, bacon|
|Variations||Angels on horseback|
|Cookbook:Oysters en brochette Oysters en brochette|
Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with a textural contrast between the bacon and the oyster. It was usually offered on restaurant menus as an appetizer; but was also a popular lunch entrée.
At one time, it was a ubiquitous option on menus across the spectrum of New Orleans restaurants. Today, it is rarely seen, but an exemplary version can still be found at Galatoire's.
A variation served as an hors d'oeuvres is angels on horseback. Single oysters are wrapped in partially cooked slices of bacon, each skewered with a toothpick. They are floured, deep-fried, and then passed on cocktail platters with a dipping sauce.
- Jessup Whitehead (1893). Cooking for profit: A new American cook book, Volumes 1-2. Chicago, IL (USA): Jessup Whitehead & Company. p. 170. Retrieved 3 June 2012.
- Thomas Jefferson Murrey (1884–1895). The Murrey collection of cookery books. New York, NY (USA): Frederick A. Stokes Company. p. 25. Retrieved 3 June 2012.
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