Scalloped Oysters
- 100 oysters
- 4 ounces cream
- 2 ounces oyster liquor
- 2 ounces butter
- 1 tsp cornstarch
- 1 tsp parsley, chopped
- Pepper
- Salt
- 2 eggs, beaten
- Breadcrumbs
Drain the oysters. Put in the stew pan with cream, oyster liquor, butter with the cornstarch mixed in it, chopped parsley, pepper and salt to taste and the beaten eggs. Mix all together. Set on the stove and simmer for 1 minute.
Butter a deep dish. Sprinkle plentifully with breadcrumbs. Pour in the oysters. Cover the top thickly with breadcrumbs. Season with pepper and salt and scatter pieces of butter across the top. Bake with love for half an hour.
Butter a deep dish. Sprinkle plentifully with breadcrumbs. Pour in the oysters. Cover the top thickly with breadcrumbs. Season with pepper and salt and scatter pieces of butter across the top. Bake with love for half an hour.
Submitted by Mar 6, 2010
15 min 30 min 45 min
15 min 30 min 45 min