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Oysters en brochette : ウィキペディア英語版 | Oysters en brochette
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. ==History== At one time, it was a ubiquitous option on menus across the spectrum of New Orleans restaurants. Today, it is rarely seen, but an exemplary version can still be found (as of November 2015) at Galatoire's.〔(【引用サイトリンク】 title=Full Menu )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Oysters en brochette」の詳細全文を読む
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