Oysters en Brochette au Petit Sale
From The table, 1889
Serves 4
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 148. The excerpt below is the record exactly as published.
Oysters en Brochette au Petit Sale. — Place twenty-four freshly opened oysters in a stewpan with their own juice; season with a very little salt, half a pinch of pepper; parboil for two minutes. Take six skewers and pass them through the oysters, separating each one by a small square of cooked bacon — that is, alternating each oyster with a piece of the bacon — besprinkle with grated, fresh bread-crumbs, and broil for one and a half minutes on each side. Serve with half a gill of maitre d'hotel sauce (No. 177) poured over, and a bunch of parsley-leaves
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