Читать книгу The New Galt Cook Book - Various - Страница 86

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Season large oysters with salt and pepper. Cut some fat bacon in nice slices. Wrap an oyster in each slice, fasten with small wooden skewer, heat a frying pan very hot and put in the pigs. Cook just long enough to crisp the bacon (say about two minutes). Place on small pieces of toast. Don’t remove the skewers. Serve hot, garnished with parsley.