Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then breaded (usually with corn flour) and then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and topped with a Meunière sauce. 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.
At one time, it was a ubiquitous option on menus across the spectrum of New Orleans restaurants. Today, it is rarely seen (no doubt owing to health concerns over the combination of fried oysters, fried bacon, and butter). An exemplary version can still be found at Galatoire's.
A variation served as an hors d'oeuvres is angels on horseback. Single oysters are wrapped in partially cooked slices of bacon, each skewered with a toothpick. They are floured, deep-fried, and then passed on cocktail platters with a dipping sauce.
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