Pawaru-Grahmata

№ 107III. nodaļa

Austerus uz iesmu cept

Oyster and bacon skewers

  • Serves 4 as a first course
  • 40 minutes, plus soaking the skewers
  • Melnraksts · vēl nav izmēģināts

1796Austerus us eesmu zept.

Modernizētslpp. 194 · PDF 208
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Scrub the oysters and throw away any that are broken, or open and don't close when tapped. Boil them as in 03-104, lifting each one out as soon as it opens; they will cook again on the grill. Shuck them and pat dry.
  2. Thread 3 oysters onto each skewer with a piece of bacon before, between and after them.
  3. Brush or roll the skewers in the melted butter, then roll them in the breadcrumbs.
  4. Grill them over charcoal, under a hot grill or on a ridged griddle pan for 2–3 minutes a side, until the crumbs are golden and the bacon is crisp.
  5. Meanwhile, heat the 50 g butter until it foams and turns nut-brown.
  6. Lay the skewers in a warm dish, pour the brown butter over and squeeze over the lemon.

Notes

What the book says vs. what we added

the book boils the largest and best oysters "as is known", shells them, threads them on thin wooden skewers with a thin piece of bacon between each, rolls them in melted butter and fine breadcrumbs and roasts them on a gridiron or over coals; hot brown butter and lemon juice go over them in the dish. The amounts and times are ours.

Bacon

the book's speķis was probably salted pork fat rather than smoked streaky bacon. Either works; unsmoked lets the oysters come through.

Oysters

buy them live from a good fishmonger and use them within a day or two; see 03-104 for storage and safety. Here they are cooked twice, so they are cooked through.

Context

this is an 18th-century relative of the English "angels on horseback", oysters wrapped in bacon.

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