Scalloped Oysters
- 1 quart oysters
- 3 Tbsps butter
- 3 Tbsps flour
- 1 1/2 cups milk
- 1/2 cup buttered crumbs
- Salt and pepper to taste
- For the buttered crumbs:
- 1 Tbsp butter
- Bread crumbs
Put the butter and flour together into a saucepan. Cook until the butter is melted and blended with the flour. Add the milk, a little at a time. Cook until the mixture boils. Cook 5 minutes longer. Add the seasoning.
Grease a baking dish. Put a little of the sauce in the bottom. Cover with oysters which have been carefully examined and all bits of shell removed. Add more sauce and more oysters until the supply is exhausted, having sauce for the top layer. Cover with the buttered crumbs. Bake about 20 minutes in a hot oven at 400°F. Serve as soon as done that the oysters may not become tough.
To prepare the crumbs:
Melt the butter in a frying pan or saucepan. When hot, add the crumbs to it, stirring until they have absorbed the butter. By this method, the butter is equally distributed instead of being in little patches, some of the crumbs greasy and others dry.
This method may be used for scalloped fish.
Grease a baking dish. Put a little of the sauce in the bottom. Cover with oysters which have been carefully examined and all bits of shell removed. Add more sauce and more oysters until the supply is exhausted, having sauce for the top layer. Cover with the buttered crumbs. Bake about 20 minutes in a hot oven at 400°F. Serve as soon as done that the oysters may not become tough.
To prepare the crumbs:
Melt the butter in a frying pan or saucepan. When hot, add the crumbs to it, stirring until they have absorbed the butter. By this method, the butter is equally distributed instead of being in little patches, some of the crumbs greasy and others dry.
This method may be used for scalloped fish.
Submitted by Aug 11, 2009
15 min 30 min 45 min
15 min 30 min 45 min