Oysters En Brochette, or Flying Angels

Ingredients

• twenty-four small oysters
• twenty-four strips of bacon
• English mustard
• Worcestershire sauce
• sprinkle with bread crumbs

Method

1. 1

   Heat oysters in their liquid until solid, then strain.

2. 2

   Cover bacon strips with mustard and Worcestershire sauce.

3. 3

   Wrap each oyster in bacon, skewer six, sprinkle with bread crumbs, and broil until brown.

4. 4

   Serve on toast with lemon and melted parsley butter.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 24. The excerpt below is the record exactly as published.

OYSTERS EN BROCHETTE, OR FLYING ANGELS ^ Heat twenty-four small oysters in their own liquid, just enough to make the meat solid; then strain off the broth. Cut very thin twenty-four strips of bacon, three inches long by one inch wide; cover them with English mustard mixed with Worcestershire sauce. Then put an oyster on each slice and wrap the oyster in this devilled bacon. Put six of these oysters on a metal skewer, sprinkle with bread crumbs

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