Oysters en brochette

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Oysters en brochette is a New Orleans Creole hors d’oeuvre. Raw oysters are skewered with pieces of partially cooked bacon, then broiled or breaded (usually with corn flour) and then either deep-fried or sautéed. They’re typically served on triangles of toast with the skewer removed, and topped with salt and pepper or with a sauce such as maître d’hôtel butter or meunière.

When well made, the dish has a crispy exterior and a soft, savory center, with a pleasant contrast between the bacon and the oyster. It used to be a common menu item in New Orleans restaurants and could be served as an appetizer or a lunch dish. As of November 2015, Galatoire’s offered it.

Variations include mushrooms on the skewer instead of bacon, or mushrooms plus bacon, or additions like tomato chunks or cubes of ham. A similar hors d’oeuvre is angels on horseback: single oysters wrapped in partially cooked bacon, skewered, floured, deep-fried, and served with a dipping sauce.