Oyster Brochettes

Poach lightly some large oysters in their own liquor, dry them on a cloth, pare, and lay them in a deep plate, season and mix them with some fine herbs cooked with truffles (No. 385) and a pinch of sweet peppers; cover the oysters with oil, and roll them in this seasoning. Run them one by one on small skewers (Fig. 176), alternating each with slices of cooked mushrooms; brush them over with melted butter, roll them in bread-crumbs and broil them for six or seven minutes, turning them frequently, then dress them at once.

Brochettes the same as the above are prepared by wrapping each seasoned oyster in a thin slice of bacon, or else alternating each oyster with a square of bacon; run the skewers through both and cook them over a hot fire.