Oysters en Beignets

Ingredients

• some fat bacon
• coralline pepper
• lemon juice
• a bearded oyster
• frying batter
• plenty of hot fat
• dusted with minced parsley

Method

1. 1

   Slice bacon thinly and stamp out rounds.

2. 2

   Season oysters with pepper and lemon juice, place between bacon rounds, dip in batter, and fry until golden brown.

3. 3

   Drain and serve on fried croutons, dusted with parsley.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.

Oysters en Beignets. — Slice some fat bacon very thinly, and with a sharp cutter stamp out small rounds the size of a crown piece. Season a bearded oyster with coralline pepper and lemon juice, and place it between two rounds of bacon, pressing these well together ; now dip these rounds into frying batter and fry in plenty of hot fat till of a golden brown, then drain, place each on a small round fried crouton, and serve hot, dusted with minced parsley

Cook this with the app: pantry check, scaling, and the assistant.