Oysters en Brochettes

Huitres en Brochettes

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Dozen Large, Fat Oysters
  • Thin Slits of Bacon
  • A Tablespoonful of Butter


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