Oysters en brochette

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Oysters Rockefeller as served at Galatoires of New Orleans, Louisiana, USA.[1]
Oysters en brochette
Course Hors d'oeuvre
Place of origin United States
Region or state New Orleans
Main ingredients Oysters, bacon
Variations Oysters, mushrooms
Cookbook: Oysters en brochette  Media: Oysters en brochette

Oysters en brochette is a classic dish in New Orleans Creole cuisine.[2] Raw oysters are skewered, alternating with pieces of partially cooked bacon.[3] The entire dish is then broiled or breaded[4] (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter[5] or a Meunière sauce.[3] 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 an appetizer; but was also a popular lunch entrée.

History

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, at Galatoire's.[6]

Variations

Oysters en brochette has been prepared with mushrooms on the skewers, rather than bacon,[4] and also with both mushrooms, bacon, chunks of tomato, and/or cubes of cooked ham.[7][8]

Similar dishes

A similar dish served as an hors d'oeuvres is angels on horseback. Single oysters are wrapped in partially cooked slices of bacon, each skewered with a toothpick. They are floured, deep-fried, and then passed on cocktail platters with a dipping sauce.

See also

References

  1. ^ "Flickr, a Yahoo company". Flickr. Retrieved 2017-03-22. 
  2. ^ Jessup Whitehead (1893). Cooking for profit: A new American cook book, Volumes 1-2. Chicago, IL (USA): Jessup Whitehead & Company. p. 170. Retrieved 3 June 2012. 
  3. ^ a b Thomas Jefferson Murrey (1884–1895). The Murrey collection of cookery books. New York, NY (USA): Frederick A. Stokes Company. p. 25. Retrieved 3 June 2012. 
  4. ^ a b Benedict, J.C.; Reigler, S. (2015). The Blue Ribbon Cook Book. University Press of Kentucky. p. 44. ISBN 978-0-8131-5988-1. 
  5. ^ Paddleford, C.; O'Neill, M.; Alexander, K. (2011). The Great American Cookbook: 500 Time-Testes Recipes: Favorite Food from Every State. Rizzoli. pp. 507–508. ISBN 978-0-8478-3747-2. 
  6. ^ "Full Menu" (PDF). Galatoire's. Retrieved 8 November 2015. 
  7. ^ The Hotel/motor Hotel Monthly. Clissold Publishing Company. 1913. p. 86. 
  8. ^ James Beard (1994). James Beard's New Fish Cookery. Little, Brown and Company. pp. 429–430. ISBN 0316085006. 
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