Oysters en Brochettes

Huitres en Brochettes

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Dozen Large, Fat Oysters
  • Thin Slits of Bacon
  • A Tablespoonful of Butter
  • A Tablespoonful of Minced Parsley
  • Sliced Lemon and Olives to Garnish


Have ready a furnace with red-hot coals; take fine-sliced breakfast bacon and cut into thin slits about the size of the Oyster. Drain three dozen large fat Oysters; take a long skewer, of silver or metal that is not dangerous, and string it first with a slit of bacon and then an Oyster, alternating thus until it is filled, the extreme ends terminating with the bacon. Then hold the Oysters over the clear fire and broil until the edges begin to ruffle, when they are done. In the meantime prepare some drawn butter by placing about a tablespoonful in a cup before the fire to melt; place the Oysters in a hot dish, alternating with slices of bacon, sprinkle with pepper and salt, and pour over the drawn butter mixed with about one tablespoonful of parsley, chopped fine; garnish with slices of lemons and whole olives, and serve. The Oysters and bacon may be served on the skewers, if they are not charred or blackened; but the other is the far daintier method.