. "5655248"^^ . . . . . . . . . . . . . "Oysters,bacon" . "Hors d'oeuvre" . . . . . . . . . "1046654154"^^ . . . . . . . . "Oysters en brochette"@en . "Ostras en brocheta"@es . . . . . . . . . . . . "Las ostras en brocheta (en ingl\u00E9s oysters en brochette) son un plato cl\u00E1sico 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 ma\u00EDz) y se fr\u00EDe o saltea. La presentaci\u00F3n tradicional es sobre tri\u00E1ngulos de tostada con el pincho retirado y cubierta con salsa meuni\u00E8re."@es . . . . "Las ostras en brocheta (en ingl\u00E9s oysters en brochette) son un plato cl\u00E1sico 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 ma\u00EDz) y se fr\u00EDe o saltea. La presentaci\u00F3n tradicional es sobre tri\u00E1ngulos de tostada con el pincho retirado y cubierta con salsa meuni\u00E8re."@es . . . . . . . . "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 saut\u00E9ed. 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 Meuni\u00E8re 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 entr\u00E9e."@en . . . . . "Oysters, bacon"@en . . . . . . "Oysters en brochette"@en . . "Oysters, mushrooms"@en . . . . . . . "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 saut\u00E9ed. 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 Meuni\u00E8re 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 entr\u00E9e."@en . . "Oysters en brochette"@en . . . "4810"^^ . . . . . . . .