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dbr:Oysters_en_brochette
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Oysters en brochette Ostras en brocheta
rdfs:comment
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 broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or 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. Las ostras en brocheta (en inglés oysters en brochette) son un plato clásico de cocina criolla de Nueva Orleans, consistente en ostras crudas ensartadas, alternadas con trozos de panceta parcialmente cocinada. El pincho final se empana (normalmente con harina de maíz) y se fríe o saltea. La presentación tradicional es sobre triángulos de tostada con el pincho retirado y cubierta con salsa meunière.
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dbc:Appetizers dbc:Oyster_dishes dbc:Cuisine_of_New_Orleans dbc:Louisiana_Creole_cuisine dbc:Bacon_dishes
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Oysters en brochette
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Hors d'oeuvre
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dbo:abstract
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 broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or 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. Las ostras en brocheta (en inglés oysters en brochette) son un plato clásico de cocina criolla de Nueva Orleans, consistente en ostras crudas ensartadas, alternadas con trozos de panceta parcialmente cocinada. El pincho final se empana (normalmente con harina de maíz) y se fríe o saltea. La presentación tradicional es sobre triángulos de tostada con el pincho retirado y cubierta con salsa meunière.
dbo:country
dbr:United_States
dbo:ingredient
dbr:Bacon dbr:Oyster
dbo:ingredientName
Oysters,bacon
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dbr:New_Orleans
dbo:type
n21:oeuvre
dbp:variations
Oysters, mushrooms
n20:hypernym
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