Oysters en Brochette, a la Diable

Ingredients

• two dozen large oysters
• twelve slices of bacon
• a tablespoonful of French mustard
• a tablespoonful of English mustard
• season with salt and pepper
• roll in melted butter
• roll in fresh bread crumbs

Method

1. 1

   Cut the beard from oysters.

2. 2

   Broil bacon and cut into pieces.

3. 3

   Skewer bacon and oysters alternately.

4. 4

   Season, roll in mustard, then in bread crumbs, and broil.

5. 5

   Serve with maitre d'hotel sauce and devil sauce separately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 213. The excerpt below is the record exactly as published.

Oysters en brochette, a la diable Roast chicken Stewed tomatoes, family style Mashed potatoes Peas a la Franchise Lettuce, mayonnaise dressing Crust with peaches (Croute aux peches) Demi tasse Scrambled eggs, Norwegian. Make four pieces of anchovy toast, put some plain scrambled eggs on top, and lay some fillets of anchovies crosswise over the eggs. Honeycomb tripe saute, aux fines herbes. Cut three pounds of boiled tripe in strips, put in a saute pan with four ounces of butter, season with salt and pepper, and cook over a quick fire. When nearly crisp add parsley, chives and chervil, all chopped fine; and serve in a deep dish. Serve quartered lemons on a platter, on a napkin, separate. Potage Navarraise. Heat two ounces of butter in a casserole, add a spoonful of flour, and cook until golden yellow. Then add one quart of con- somme and one pint of tomato sauce, or tomato puree ; season with salt and pepper, boil for ten minutes, and strain. Boil one-half pound of vermicelli in salted water until soft, and add to the soup. Serve grated cheese separate. Oysters en brochette. Cut the beard, or gills, from two dozen large oysters. Broil twelve slices of bacon, and cut them in three pieces each. Take a silver or steel skewer and put a slice of bacon on it, then an oyster, then bacon, then an oyster, and so continue until the skewer is full. Season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil. When done, serve on a platter with maitre d'hotel sauce, and garnish with lemons cut in four, and parsley in branches. Oysters en brochette, a la diable. .The word, brochette, means skewer. Make four skewers full of oysters and bacon as described above. Season with salt and pepper. Mix a tablespoonful of French mustard and a table- spoonful of English mustard

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