Oysters en Brochette au Petit Salé.

lace twenty-four freshly opened oysters in a stewpan with their own juice; season with a very little salt, half a pinch of pepper; parboil for two minutes. Take six skewers and pass them through the oysters, separating each one by a small square of cooked bacon--that is, alternating each oysters with a piece of the bacon-besprinkle with grated, fresh bread-crumbs, and broil for one and a half minutes on each side. Serve with half a gill of maítre d hotel sauce (No. 112) poured over, and a bunch of parsley-leaves spread on both sides of the dish.

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