Chapter XIX · Savouries · No. 2318
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
2318—Brochettes d’Huîtres Lucifer
Poach some fine native oysters in their own liquor; clear them of their beards; dry them, and dip them in thin mustard. Impale them, six at a time, on skewers, and treat them No. 174, Anglaise (for Egg-and-bread-crumbing).
Fry them at the last moment, and dish them on a napkin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2318, p. 682. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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