Oysters Scalloped in Ramekins

Ingredients

• half a cup of butter
• a cup of grated bread crumbs
• a cup of cracker crumbs
• a tablespoonful of oyster liquor or sherry wine
• salt
• pepper
• the oysters

Method

1. 1

   Butter the ramekins, put in a layer of buttered crumbs, then a layer of oysters, sprinkle with salt and pepper, add a sprinkling of buttered crumbs, a tablespoonful of oyster liquor or sherry wine, then a second layer of oysters, sprinkle with salt and pepper, and cover with buttered crumbs.

2. 2

   Bake about fifteen minutes, or until the crumbs are browned.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 348. The excerpt below is the record exactly as published.

OYSTERS SCALLOPED IN RAMEKINS. Stir half a cup of butter (generous if you like) into a cup, each, of grated bread crumbs (soft) and cracker crumbs. Have the oysters care- fully rinsed with water to remove bits of shell. Butter the ramekins, put in a layer of the buttered crumbs, then a layer of oysters and sprinkle them with salt and pepper, then add a sprinkling of buttered crumbs, a table- spoonful of oyster liquor or sherry wine, then a second layer of oysters; CASSEROLE COOKING 486q sprinkle with salt and pepper and cover with buttered crumbs. Bake about fifteen minutes, or until the crumbs are browned. Use uncovered ramekins. CREAMED OYSTERS IN RAMEKINS. Pour a cup of cold water over a quart of oysters, and look over and wash the oysters to remove shell or sand. Strain the liquor through two folds of cheesecloth, set it over the fire and heat to the boiling point; skim, then add the oysters and heat these as quickly as possible to the boiling point ; drain the oysters and leave them whole or cut them in halves. Melt three tablespoonfuls of butter; in this cook three tablespoonfuls of flour, half a teaspoonful of salt, and a dash of pepper, then add a cup of the broth and half a cup of rich cr^am, or in place of these one cup and a half of rich milk ; stir until boiling, then add the oysters and let become very hot. Serve in covered ramekins, made hot by rinsing them in hot water. Serve with these olives or pickles, baking powder biscuits or yeast rolls. HARD EGGS A LA DREUX IN RAMEKINS. Prepare a pint of cream sauce and four "hard-boiled" eggs. Peel one- fourth of a pound of mushroom caps, and cut or break them into small pieces; let cook in three tablespoonfuls of hot butter till the butter is absorbed, then pour on the cream sauce and let cook over hot water fifteen minutes; add half a cup of cooked ham, cut in small cubes, and the cooked eggs, cut in slices; mix and turn into buttered ramekins, cover with a cup of cracker crumbs

Cook this with the app: pantry check, scaling, and the assistant.