A skewer on which are threaded small delicate meats, etc., to be cooked, and served with or without the skewer; also used by confectioners to thread fruit on before candying them.

Brochette Of Oysters

Oysters, bacon and sweetbreads (optional), the bacon and sweetbreads cut in slices same length as the oysters, seasoned with salt, pepper, powdered thyme and chopped parsley, the oysters and sweetbreads dipped in beaten eggs, then rolled in fresh grated bread crumbs, threaded alternately on the skewer with the bacon; when full, fried in hot fat, served with some heated tomato catsup, that is seasoned with anchovy essence poured around, and garnished with lemon and parsley,

Brochette Of Lamb Kidneys

The kidneys with the skin removed and split in two without quite severing, threaded on the skewer flat, quickly broiled for an instant over a hot fire, then taken off and seasoned with salt, pepper and ground mint, dipped in veloute sauce, then fresh grated bread crumbs, brushed with melted butter and broiled over a slow fire till done; served with a sauce Colbert poured around.

Brochette Of Spring Lamb

Circular steaks of the leg of raw lamb, one cutlet of the leg making about three steaks, laid for an hour in a mixture of minced shallots, chives, mint, garlic, lemon juice, nutmeg, melted butter, salt and pepper, then taken up, rolled in fresh grated bread crumbs, threaded on the skewer, broiled till done and served with Colbert sauce poured around.

Brochette Of Veal

Cold cooked veal and boiled ham cut into even sized pieces, the veal seasoned with salt, pepper and powdered marjoram, threaded alternately on the skewer, breaded, fried, served with white Italian sauce poured around, and garnished with water cress.

Brochette Of Duck Livers

The liver is par-boiled, then prepared and cooked the same way as "chicken livers" following; served with Bigarrade sauce poured around, and garnished with water cress and lemon.

Brochette Of Chicken Livers

The livers washed and dried, seasoned with salt and pepper, slices of bacon lightly broiled, then cut in pieces same size as the livers, the skewer threaded with them alternately; when all on rolled in melted butter or olive oil, then in fresh grated bread crumbs, broiled, served on a slice of narrow toast with maitre d'hotel butter poured over, and garnished with water cress.

Brochette Of Geese Livers

The livers boiled in stock till done, then cut into slices; smoked cooked tongue the tip end cut in slices same size as the livers; both dipped in cooling Perigueux sauce; when cold, threaded alternately on the skewer, rolled in grated bread crumbs, then breaded and fried, served with Perigueux sauce poured around, and garnished with water cress and lemon.

Brochette Of Turkey Livers

The livers blanched, cut in slices, lightly sauteed with finely minced shallots, garlic and chives, taken up, drained, seasoned with salt, pepper and lemon juice, threaded alternately on skewer with pieces of half broiled bacon, dipped in melted butter, then bread crumbs, beaten eggs and bread crumbs again, broiled, served with Hanover sauce poured around, and garnished with watercress.