Scalloped Oysters and Eggs

Ingredients

• two ounces of fresh butter
• three dozen oysters
• five or six hard-boiled eggs
• a grate of nutmeg
• a dessertspoonful of minced parsley
• a teaspoonful of minced chives

Method

1. 1

   Melt butter with salt, pepper, nutmeg, parsley, and chives.

2. 2

   Scald oysters in their liquor, add to the mixture, and boil.

3. 3

   Add sliced hard-boiled eggs, simmer, then pour into scallop shells, sprinkle with bread crumbs, and brown.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.

Scalloped Oysters and Eggs. Melt two ounces of fresh butter in a saucepan with salt, pepper, a grate of nutmeg, a dessert- spoonful of minced parsley, a teaspoonful of minced chives and morells. Well cook this mixture, and scald three dozen oysters in their own liquor (which must be' strained) into the mixture, and give one boil up. Then add five or six hard- boiled eggs

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