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'''Oysters en brochette''' is a classic dish in [[New Orleans]] [[Creole cuisine]].<ref>{{cite book | title=Cooking for profit: A new American cook book, Volumes 1-2| author= Jessup Whitehead | year= 1893 | publisher= Jessup Whitehead & Company | location= Chicago, IL (USA) | page= 170 | url=https://books.google.com/books?id=UDhEAAAAYAAJ&q=oyster+en+brochette&pg=PA170 | access-date = 3 June 2012 }}</ref> Raw [[oyster]]s are [[skewered]], alternating with pieces of partially cooked [[bacon]].<ref name="Murrey"/> The entire dish is then [[Grilling|broiled]] or [[breading|breaded]]<ref name="Benedict Reigler 2015"/> (usually with [[Cornmeal|corn flour]]) then either [[deep fried]] or [[Sautéing|sautéed]]. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either [[Beurre Maître d'Hôtel|Maitre d'Hotel butter]]<ref name="Paddleford ONeill Alexander 2011 p. 507"/> or a [[Meuniere sauce|Meunière sauce]].<ref name="Murrey">{{cite book | title=The Murrey collection of cookery books| author= Thomas Jefferson Murrey | year= 1884–1895 | publisher= Frederick A. Stokes Company | location= New York, NY (USA) | page= [https://archive.org/details/murreycollectio00murrgoog/page/n71 25] | url=https://archive.org/details/murreycollectio00murrgoog | quote=oyster en brochette.| access-date = 3 June 2012 }}</ref> 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. |
'''Oysters en brochette''' is a classic dish in [[New Orleans]] [[Creole cuisine]].<ref>{{cite book | title=Cooking for profit: A new American cook book, Volumes 1-2| author= Jessup Whitehead | year= 1893 | publisher= Jessup Whitehead & Company | location= Chicago, IL (USA) | page= 170 | url=https://books.google.com/books?id=UDhEAAAAYAAJ&q=oyster+en+brochette&pg=PA170 | access-date = 3 June 2012 }}</ref> Raw [[oyster]]s are [[skewered]], alternating with pieces of partially cooked [[bacon]].<ref name="Murrey"/> The entire dish is then [[Grilling|broiled]] or [[breading|breaded]]<ref name="Benedict Reigler 2015"/> (usually with [[Cornmeal|corn flour]]) then either [[deep fried]] or [[Sautéing|sautéed]]. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either [[Beurre Maître d'Hôtel|Maitre d'Hotel butter]]]<ref name="Paddleford ONeill Alexander 2011 p. 507"/> or a [[Meuniere sauce|Meunière sauce]].<ref name="Murrey">{{cite book | title=The Murrey collection of cookery books| author= Thomas Jefferson Murrey | year= 1884–1895 | publisher= Frederick A. Stokes Company | location= New York, NY (USA) | page= [https://archive.org/details/murreycollectio00murrgoog/page/n71 25] | url=https://archive.org/details/murreycollectio00murrgoog | quote=oyster en brochette.| access-date = 3 June 2012 }}</ref> 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. |
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==History== |
==History== |
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Symbols: ~ | ¡ ¿ † ‡ ↔ ↑ ↓ • ¶ # ∞ ‹› «» ¤ ₳ ฿ ₵ ¢ ₡ ₢ $ ₫ ₯ € ₠ ₣ ƒ ₴ ₭ ₤ ℳ ₥ ₦ № ₧ ₰ £ ៛ ₨ ₪ ৳ ₮ ₩ ¥ ♠ ♣ ♥ ♦ 𝄫 ♭ ♮ ♯ 𝄪 © ® ™
Latin: A a Á á À à  â Ä ä Ǎ ǎ Ă ă Ā ā à ã Å å Ą ą Æ æ Ǣ ǣ B b C c Ć ć Ċ ċ Ĉ ĉ Č č Ç ç D d Ď ď Đ đ Ḍ ḍ Ð ð E e É é È è Ė ė Ê ê Ë ë Ě ě Ĕ ĕ Ē ē Ẽ ẽ Ę ę Ẹ ẹ Ɛ ɛ Ǝ ǝ Ə ə F f G g Ġ ġ Ĝ ĝ Ğ ğ Ģ ģ H h Ĥ ĥ Ħ ħ Ḥ ḥ I i İ ı Í í Ì ì Î î Ï ï Ǐ ǐ Ĭ ĭ Ī ī Ĩ ĩ Į į Ị ị J j Ĵ ĵ K k Ķ ķ L l Ĺ ĺ Ŀ ŀ Ľ ľ Ļ ļ Ł ł Ḷ ḷ Ḹ ḹ M m Ṃ ṃ N n Ń ń Ň ň Ñ ñ Ņ ņ Ṇ ṇ Ŋ ŋ O o Ó ó Ò ò Ô ô Ö ö Ǒ ǒ Ŏ ŏ Ō ō Õ õ Ǫ ǫ Ọ ọ Ő ő Ø ø Œ œ Ɔ ɔ P p Q q R r Ŕ ŕ Ř ř Ŗ ŗ Ṛ ṛ Ṝ ṝ S s Ś ś Ŝ ŝ Š š Ş ş Ș ș Ṣ ṣ ß T t Ť ť Ţ ţ Ț ț Ṭ ṭ Þ þ U u Ú ú Ù ù Û û Ü ü Ǔ ǔ Ŭ ŭ Ū ū Ũ ũ Ů ů Ų ų Ụ ụ Ű ű Ǘ ǘ Ǜ ǜ Ǚ ǚ Ǖ ǖ V v W w Ŵ ŵ X x Y y Ý ý Ŷ ŷ Ÿ ÿ Ỹ ỹ Ȳ ȳ Z z Ź ź Ż ż Ž ž ß Ð ð Þ þ Ŋ ŋ Ə ə
Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ Σ σ ς Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω {{Polytonic|}}
Cyrillic: А а Б б В в Г г Ґ ґ Ѓ ѓ Д д Ђ ђ Е е Ё ё Є є Ж ж З з Ѕ ѕ И и І і Ї ї Й й Ј ј К к Ќ ќ Л л Љ љ М м Н н Њ њ О о П п Р р С с Т т Ћ ћ У у Ў ў Ф ф Х х Ц ц Ч ч Џ џ Ш ш Щ щ Ъ ъ Ы ы Ь ь Э э Ю ю Я я ́
IPA: t̪ d̪ ʈ ɖ ɟ ɡ ɢ ʡ ʔ ɸ β θ ð ʃ ʒ ɕ ʑ ʂ ʐ ç ʝ ɣ χ ʁ ħ ʕ ʜ ʢ ɦ ɱ ɳ ɲ ŋ ɴ ʋ ɹ ɻ ɰ ʙ ⱱ ʀ ɾ ɽ ɫ ɬ ɮ ɺ ɭ ʎ ʟ ɥ ʍ ɧ ʼ ɓ ɗ ʄ ɠ ʛ ʘ ǀ ǃ ǂ ǁ ɨ ʉ ɯ ɪ ʏ ʊ ø ɘ ɵ ɤ ə ɚ ɛ œ ɜ ɝ ɞ ʌ ɔ æ ɐ ɶ ɑ ɒ ʰ ʱ ʷ ʲ ˠ ˤ ⁿ ˡ ˈ ˌ ː ˑ ̪ {{IPA|}}
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