Huîtres à l'Anglaise (Oysters à l'Anglaise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Oysters
- Bacon
- Grilled bread
- Fried breadcrumbs
- Cayenne
Instructions
- Open the oysters and detach them.
- Wrap each oyster in a very thin slice of bacon.
- Skewer them on small hâtelets or ring skewers, season and grill them.
- Dish them on toasts of grilled bread cut to the shape of the skewers.
- Sprinkle with fried breadcrumbs, then lightly with Cayenne.