brochette

She was eating the last fragments of meat from a brochette.

That's where the oysters en brochette were found.

Lamb en brochette was a lesser light, tender but overcooked.

The skewer itself, the brochette can also be used to dip pieces of food in a fondue.

A light, cooling alternative was the superior scallop brochette.

So here was Miles's most wanted suspect, if not presented on a platter, at least en brochette.

Dinner entrees come with a brochette of roasted vegetables, and not even desserts can escape the oven.

A bare and beautiful slave offered me lamb and olives en brochette.

Elsewhere, as in Peru, beef heart is used for anticuchos - a sort of brochette.

A skewer or brochette, or a rotisserie may be used to cook small pieces of food.

Dunne, who recalls eating oysters en brochette, put down his fork and said, "Everything would be related to food, of course."

Oysters en brochette are typically served with a meuniere sauce.

Food served en brochette is generally grilled.

Typically, meats and vegetables are put on a brochette, but small pieces of bread can also be skewered along with the other ingredients as well.

Brochette is the most popular food when eating out in the evening, usually made from goat, but sometimes tripe, beef, pork or fish.

"It takes skill," he said, "to cook it grand sour is en brochette."

However hungry you may happen to be, you don't want to eat a dozen oxen en brochette.

In cooking, en brochette refers to food cooked, and sometimes served, on brochettes, or skewers.

It started during the Napoleonic war, he explained after he finished a mouthful of oysters en brochette.

The air smelled of the lamb en brochette grilling over two charcoal braziers at the biggest booth.

The brochette de capitaine also stands out.

Sink your teeth into a juicy beefsteak or a succulent brochette (skewered meat).

It's O.K. to overcook a brochette or two, but not the entire steak.

I was feeling slightly nauseous, and I wondered if maybe I'd eaten my steak brochette too quickly.

A brochette of scallops and jumbo shrimp combined a char-grilled exterior with lightly finished interior.