Scalloped Oysters (Alternate)

Ingredients

• Take an earthen dish, put into it a layer of oysters
• salt
• pepper
• cracker and bread crumbs mixed
• one egg, well beaten
• one pint rich milk or cream

Method

1. 1

   Layer oysters, salt, pepper, and butter in an earthen dish, then layer cracker and bread crumbs.

2. 2

   Pour a mixture of beaten egg and milk over the top and bake for fifty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 5. The excerpt below is the record exactly as published.

salty soak in cold water for two hours. After braising break into small pieces. Make a cream sauce and add the following: yolk of 1 egg a little grated cheese 1 hard boiled egg a little paprika chopped parsley Cover the top with bread crumbs and cheese. Bake. Ruth H. Gates (Sigma). FISH AND OYSTERS 17 Fish Mousse Five pounds of fresh halibut, skinned and boned. The skin is easi- ly removed by pouring boiling water over the fish. Put in a chopping bowl — and with a potato masher pound to a pulp, adding salt to taste. Then add two unbeaten eggs, one at a time, and pound them into the pulp. To this mixture add one quart of whipping cream, slowly, one-fourth of a cup at a time, working it thoroughly into the fish with the masher. When thoroughly worked together put into a buttered mould and steam one hour and a half. A good sized angel food pan with a tin one-pound coffee can over the cone in the center makes a good mould, or any good sized pan with a coffee can in the center is all right. Make a white sauce and into it put two cans of broken up shrimp. When the mousse is ready to serve put on a chop platter and serve the shrimp sauce in the center of the mould of fish. Cut in slices and serve with the hot sauce. Lobster may be used in place of shrimp. This makes an excellent luncheon or supper dish and will serve twelve people easily. It is very nice the second day when it can be steamed again to re-heat it. Lillian Smith Burwell (Lambda). Fish and Spinach Prepare spinach as usual. Cream any fish (codfish or halibut is good). Butter ramekins and place therein, first a layer of spinach, then a layer of creamed fish (four layers). Over top lay grated cheese. Bake until brown. Ina Firkins (Lambda Nu). Halibut Timbales 1 pound fresh hahbut put through the meat grinder salt, pepper, paprika ^ cup warm milk thickened with flour ^ cup whipped cream Mix and put in buttered timbal shells. Stand the timbal shells in a pan of boiling water in the oven and cook for about half an hour. Serve with mushroom or pea sauce. Katherine Esterly (Beta Sigma). 18 DELTA GAMMA COOK BOOK Lobster Cutlets 1 can lobster 1 pint thick cream sauce Mix together, season with salt and pepper. When cold form into small cutlets, dip in bread crumbs and egg and fry in deep fat. Serve with sliced cucumbers. Ina Firkins (Lamljda Nu) . Oyster Cocktail 1 pint oysters 5 teaspoons lemon juice 3 teaspoons horse radish Yi teaspoon tobasco sauce 3 teaspoons vinegar salt to taste Mix and serve' in tall thin glasses. This recipe will serve six peo- ple. Margaret Van Bergen (Lambda). Oyster Croquettes One pint oj^sters boiled in liquor until edges curl; then drain and when cold chop fine. Use equal parts of oyster and mashed potato. For every two cups of mixture add: Yi cup bread crumbs 1 teaspoon salt 34 cup cream butter size of an egg Beat until well mixed and mould into balls. Dip in egg and bread ci-umbs. Fry in deep fat in basket. Mary Louise Longbrake (Lambda). Osyter Roast Put one quart oysters in pan with their own liquor. Let boil three or four minutes. Season with salt, pepper and heaping spoon of butter. Serve on buttered toast. Gayle Marshall (Theta). Oyster Sausage 1 pint oysters, chopped fine 34 pound veal, chopped fine 3^8 pound suet, chopped fine 2 beaten eggs Y2 cup cracker or bread crumbs Dry oysters. Mix ingredients, season with salt and pepper, shape into flat cakes and fry. Gae Myers Seeley (Theta). FISH AND OYSTERS 19 Scalloped Oysters Take a quart of oj^sters. Place alternately on an old platter a layer of bread crumbs with a layer of oysters. Sprinkle each layer with butter and seasoning. Cook in a slow oven. Margaret Benton Eichhorn (Lambda). Scalloped Oysters Take an earthen dish, put into it a layer of oysters, salt and pepper and bits of butter, then a layer of cracker and bread crumbs mixed, then layer of oysters, etc., until dish is full. Use bread crumbs for top. Mix one egg, well beaten, with one pint rich milk or cream

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