Oysters en brochette
| Course | Hors d'oeuvre |
|---|---|
| Place of origin | United States |
| Region or state | New Orleans |
| Main ingredients | Oysters, bacon |
| Variations | Oysters, mushrooms |
Oysters en brochette is a classic dish in New Orleans Creole cuisine.[1] Raw oysters are skewered, alternating with pieces of partially cooked bacon.[2] The entire dish is then broiled or breaded[3] (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 maître d'hôtel butter[4] or a meunière sauce.[2] 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.
History
At one time, it was a ubiquitous option on menus across the spectrum of New Orleans restaurants. The dish is served, as of November 2015, at Galatoire's.[5]
Variations
Oysters en brochette has been prepared with mushrooms on the skewers, rather than bacon,[3] and also with both mushrooms, bacon, chunks of tomato or cubes of cooked ham.[6][7]
Similar dishes
A similar dish served as an hors d'oeuvre 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.
See also
References
- ^ 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.
- ^ a b 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.
oyster en brochette.
- ^ a b Benedict, J.C.; Reigler, S. (2015). The Blue Ribbon Cook Book. University Press of Kentucky. p. 44. ISBN 978-0-8131-5988-1.
- ^ Paddleford, C.; O'Neill, M.; Alexander, K. (2011). The Great American Cookbook: 500 Time-Testes Recipes: Favorite Food from Every State. Rizzoli. pp. 507–508. ISBN 978-0-8478-3747-2.
- ^ "Full Menu" (PDF). Galatoire's. Retrieved 8 November 2015.
- ^ The Hotel/motor Hotel Monthly. Clissold Publishing Company. 1913. p. 86.
- ^ James Beard (1994). James Beard's New Fish Cookery. Little, Brown and Company. pp. 429–430. ISBN 0316085006.