Scalloped Oysters

Ingredients

• Clean one pint of medium-sized oysters
• Moisten one teacup of cracker crumbs
• with one-third of a cup of melted butter
• season with salt
• season with white pepper
• season with lemon juice

Method

1. 1

   Moisten one teacup of cracker crumbs with one-third of a cup of melted butter.

2. 2

   Spread one-fourth of the crumbs in a baking dish, over them put one-half of the oysters, season with salt, white pepper, and lemon juice.

3. 3

   Then spread another quarter of a cup of the crumbs, then the remaining oysters.

4. 4

   Season again with salt, pepper, and lemon juice, and cover with the remaining crumbs.

5. 5

   Bake in quick oven until the liquor bubbles and the crumbs are brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 70. The excerpt below is the record exactly as published.

Season with white pepper, a dash of cayenne, and salt. Beat thoroughly the yolks of two eggs with the juice of half a lemon. Stir into the sauce. Then add the oysters and serve very hot. Fried Oirsters Select largo oysters, clean, and parboil slightly to draw out some of the water. Drain and dry on a towel. RoU in fino bread or cracker crumbs, dip in mayonnaise dressing, then in crumbs again. Let them stand five minutes, and if they seem moist, dip again in crumbs, and cook in deep hot fat for one minute. Being already cooked, they only need to be thor- oughly heated and the crumbs browned. Scalloped Oirsters Clean one pint of medium-sized oysters. Moisten one tea- cup of cracker crumbs with one-third of a cup of melted butter. Spread one-fourth of the crumbs in a baking dish, over them put one-half of the oysters, season with salt

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