Saucisses Aux Huitres

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

It is a classical dish in the Bordelais and all the south-west of France, and we should not be surprised by it, especially in England, where at least one famous savoury combines harmoniously oysters and bacon.

The oysters should be of an ordinary kind, as it would be rather a waste to eat them otherwise than plain. Have them opened and very cold. Also have a plate of really hot sausages (the thin French kind made of pork meat only) either grilled or fried, but very crisp. Take an oyster, at the same time a slice of hot sausage and go on till there is no more. Serve with it slices of brown bread well spread with country (slightly salted) butter; the burnt pork fat, the smell of the sea, the heat and the cold would revive any jaded appetite.