Oysters en brochette: Difference between revisions

{{short description|Skewered oyster dish from Louisiana Creole cuisine}}

| variations = Oysters, mushrooms

'''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/n7125] | 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.

==History==

At one time, it was a ubiquitous option on menus across the spectrum of New Orleans restaurants. The dish is served, as of November 2015, at [[Galatoire's]].<ref>{{cite web | url=https://d1qgs0cj2a6pkw.cloudfront.net/1F5E1E95-CBBA-47F6-BC97-76715751CD0C/165c7e65-3cef-4fe8-bdb7-80892c00f2d7.pdf | title=Full Menu | publisher=[[Galatoire's]] | access-date=8 November 2015}}</ref>

==Variations==

Oysters en brochette has been prepared with mushrooms on the skewers, rather than bacon,<ref name="Benedict Reigler 2015"/> and also with both mushrooms, bacon, chunks of tomato, and/or cubes of cooked ham.<ref name="Clissold Publishing Company 1913"/><ref>{{cite book|title=James Beard's New Fish Cookery|author=James Beard|isbn=0316085006|pages=[https://archive.org/details/jamesbeardsnewfi00jame/page/429 429–430]|year=1994|publisher=Little, Brown and Company|url-access=registration|url=https://archive.org/details/jamesbeardsnewfi00jame/page/429}}</ref>

A similar dish served as an [[hors d'oeuvre]] is [[angels on horseback]]. Single oysters are wrapped in partially cooked slices of bacon, each skewered with a [[toothpick]]. They are floured, [[Deep frying|deep-fried]], and then passed on cocktail platters with a dipping sauce.

{{Portal|Food}}

* [[Cuisine of New Orleans]]

* [[List of seafood dishes]]

* [[List of mushroom dishes]]

<ref name="Benedict Reigler 2015">{{cite book | last1=Benedict | first1=J.C. | last2=Reigler | first2=S. | title=The Blue Ribbon Cook Book | publisher=University Press of Kentucky | year=2015 | isbn=978-0-8131-5988-1 | url=https://books.google.com/books?id=u68fBgAAQBAJ&pg=PA44 | page=44}}</ref>

<ref name="Clissold Publishing Company 1913">{{cite book | title=The Hotel/motor Hotel Monthly | publisher=Clissold Publishing Company | issue=v. 21 | year=1913 | url=https://books.google.com/books?id=cVtGAQAAMAAJ&pg=RA6-PA86 | page=86}}</ref>

<ref name="Paddleford ONeill Alexander 2011 p. 507">{{cite book | last1=Paddleford | first1=C. | last2=O'Neill | first2=M. | last3=Alexander | first3=K. | title=The Great American Cookbook: 500 Time-Testes Recipes: Favorite Food from Every State | publisher=Rizzoli | year=2011 | isbn=978-0-8478-3747-2 | url=https://books.google.com/books?id=qXdoAwAAQBAJ&pg=PA507 | pages=507–508}}</ref>

[[Category:Mushroom dishes]]

[[Category:Skewered foods]]

[[Category:Deep fried foods]]

[[Category:American seafood dishes]]