Oysters en Brochette

Ingredients

• 2 dozen oysters
• 1 cup of their liquor
• 1 teaspoonful seasoning salt
• thin slice of bacon
• 6 skewers
• a little melted butter
• garnish with parsley

Method

1. 1

   Boil oysters with liquor and seasoning salt for 1 minute, then drain.

2. 2

   Wrap each oyster in bacon, skewer 4 oysters on each skewer, brush with melted butter, and broil for 2 minutes on each side.

3. 3

   Serve with melted butter and garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 79. The excerpt below is the record exactly as published.

1 teaspoonful seasoning salt, 1 finely sliced onion, the juice of 1 lemon, Ys bunch of parsley, cover, and let them marinate 1 hour. Shortly before serving mix the yolks of 2 eggs with Yt ^^f milk, 1 teaspoonful butter, Y4 teaspoonful salt, the same of pepper, 2 table- 120 SEA FOOD, Era spoonfuls flour, and the beaten whites ; wipe the oysters dry, dnst with flour, dip in the batter, and fry in boiling fat to a delicate brown. Pour Yt pint Beamaise sauce on a warm dish, dress the oysters over it, and serve with French bread and butter. Oysters en Brochette. — Place 2 dossen oysters in a saueepan ; add 1 cup of their liquor, 1 teaspoonf ul seasoning salt, boil 1 minute ; then drain ; inclose each oyster in a thin slice of bacon ; take 6 skewers, put 4 oysters on each, brush over with a little melted but- ter; lay the skewers on a double broiler, and broil 2 minutes on each side ; dress on a warm dish, spread over 1 ounce maltre d'hdtel but- ter, garnish with parsley

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