Scalloped Oysters
- Oysters
- Bread crumbs
- 2 ounces cream
- 2 spoonfuls butter
- Salt
- Pepper
Be careful not to drain the liquor from the oysters but fork them out of it as you use them. In this way, as much liquor as you require adheres to them. Oysters part with a great deal of moisture in cooking and if the mixture is too wet, it is not as good. It should be rather dry when done.
Cover the bottom of a heavily buttered dish with a layer of very dry bread crumbs. Dust over a little pepper and salt and stick little bits of butter all over the bread crumbs. With a spoon, moisten it with cream. Next, place a layer of oysters, alternating with bread crumbs, until the dish is filled, topping off with butter and cream. Invert a plate over it to keep in the flavor.
Bake with love for 45 glorious minutes or until the juice bubbles to the top. Remove the plate and brown on the upper shelf of the oven for 2-3 minutes only.
Cover the bottom of a heavily buttered dish with a layer of very dry bread crumbs. Dust over a little pepper and salt and stick little bits of butter all over the bread crumbs. With a spoon, moisten it with cream. Next, place a layer of oysters, alternating with bread crumbs, until the dish is filled, topping off with butter and cream. Invert a plate over it to keep in the flavor.
Bake with love for 45 glorious minutes or until the juice bubbles to the top. Remove the plate and brown on the upper shelf of the oven for 2-3 minutes only.
Submitted by Nov 1, 2009
15 min 30 min 45 min
15 min 30 min 45 min