Oysters en brochette is a classic dish inNew OrleansCreole cuisine.[1] Rawoysters areskewered, alternating with pieces of partially cookedbacon.[2] The entire dish is thenbroiled orbreaded[3] (usually withcorn flour) then eitherdeep-fried orsautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with eithermaître d'hôtel butter[4] or ameunière sauce.[2] When prepared well, the dish should have a crispy exterior and a soft savory center with a textural contrast between the bacon and the oyster. It was usually offered on restaurant menus as anappetizer, but was also a popular lunch entrée.
At one time, it was a ubiquitous option on menus across the spectrum of New Orleans restaurants. The dish is served, as of November 2015, atGalatoire's.[5]
Oysters en brochette has been prepared with mushrooms on the skewers, rather than bacon,[3] and also with both mushrooms, bacon, chunks of tomato or cubes of cooked ham.[6][7]
A similar dish served as anhors d'oeuvre isangels on horseback. Single oysters are wrapped in partially cooked slices of bacon, each skewered with atoothpick. They are floured, deep-fried, and then passed on cocktail platters with a dipping sauce.
^abThomas Jefferson Murrey (1884–1895).The Murrey collection of cookery books. New York, NY (USA): Frederick A. Stokes Company. p. 25. Retrieved3 June 2012.oyster en brochette.
