FANDOM


File:Pfaffenschnittchen.jpg

Oysters are two small, round pieces of dark meat on the back of poultry near the thigh. Some regard the "oyster meat" to be the most flavorful and tender part of the bird, while others dislike the taste and texture. It is referenced in the films Amélie and Red Dragon.

Compared to dark meat found in other parts of the bird, the oyster meat has a somewhat firm/taut texture which gives it a distinct mouth feel.

A common misconception is that the oyster is the gluteus maximus muscle of the bird[citation needed].

In French, this part of the bird is called "médaillons du poulet". There's a smaller part (near the parson's nose) called "sot-l’y-laisse," which translates, roughly, to "only a fool would leave it." [1]

ReferencesEdit

  1. "Only a Fool Would Leave Them," Bitten, Mark Bittman, New York Times, April 27, 2009


de:Pfaffenschnittchen

fr:Sot-l'y-laisse

Ad blocker interference detected!


Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.