Angels on Horseback
A historical recipe from Breakfasts and Teas, by Paul Pierce (1907).
A historical recipe
Breakfasts and Teas: Novel Suggestions for Social Occasions, by Paul Pierce (1907). Project Gutenberg eBook #30861.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From Breakfasts and Teas, by Paul Pierce (1907). Digitised by Project Gutenberg, eBook #30861 (https://www.gutenberg.org/ebooks/30861). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Method
- This is one of the gastronomic inspirations of Urbain Dubois, the chef of the great Emperor of Germany.
- Remove all bits of shell from fine oysters and lay them upon a clean towel;
- cut as many slices of thin bacon, about the size of the oysters;
- run them alternately upon bright metal skewers, dust them with cayenne, lay the skewers between the bars of a double-wire grid-iron, and broil the "angels" over a quick fire until the bacon begins to crisp;
- then transfer the skewers to a hot dish garnished with lemon and parsley, or with cresses, and send at once to table.
- In serving, a skewerful of "angels" is laid upon a hot plate, and the eater removes them with a fork.
- The success of this dish depends upon the rapidity with which it is cooked and served.
Plating
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