Oysters en brochette
Classic dish in New Orleans Creole cuisine
From Wikipedia, the free encyclopedia
Oysters en brochette is a classic dish in New Orleans Creole cuisine.[1] Raw oysters are skewered, alternating with pieces of partially cooked bacon.[2] The entire dish is then broiled or breaded[3] (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 maître d'hôtel butter[4] or a meunière 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 an appetizer, but was also a popular lunch entrée.
| Course | Hors d'oeuvre |
|---|---|
| Place of origin | United States |
| Region or state | New Orleans |
| Main ingredients | Oysters, bacon |
| Variations | Oysters, mushrooms |
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.[5]
Variations
Similar dishes
A similar dish served as an hors d'oeuvre 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.
