Chapter XIX · Savouries · No. 2317
2317—Anges à Cheval
Wrap some fine oysters, each in a thin slice of bacon. Impale them on a skewer; season and grill them, and dish them on small pieces of toast.
Sprinkle with bread-crumbs and cayenne when about to serve.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2317, p. 682. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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