“Angels on Horseback”

Cooking time—5–10 min.


  • 12 oysters
  • 12 small thin slices of bacon
  • paprika or cayenne pepper
  • ½ teasp. chopped shallot or onion
  • ½ teasp. chopped parsley
  • lemon juice
  • 12 small rounds of fried bread or 4 slices of toast


Beard the oysters, trim the bacon, cutting each piece just large enough to roll round an oyster, season with paprika or cayenne pepper, sprinkle on a little shallot and parsley. Lay an oyster on each, add a few drops of lemon juice, roll up tightly and secure the bacon in position with a fine skewer. Cook in a frying-pan, under the grill or in a hot oven (425° F., Gas 7), just long enough to crisp the bacon (further cooking would harden the oysters), remove the skewers and serve on the croûtes.