Little Figs in Blankets
Ingredients
Directions
Prepare
Remove gills from the oysters.
Wrap each oyster in a slice of bacon.
Cook and serve
Fry the wrapped oysters very lightly.
Serve hot on toast.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Large oysters
- Main ingredient; their delicate flesh firms and shrinks quickly when heated.
- Slices of bacon
- Its fat renders and crisps during frying, adding savory flavor and browning.
The step that matters
Fry the wrapped oysters very lightly.. Oysters are delicate, and high heat for too long firms and toughens their proteins, squeezing out moisture. A brief fry keeps the oysters plump and juicy while the bacon partly cooks and browns around them.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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