Scalloped Oysters for a Party

Ingredients

• a dozen oysters
• mashed potato
• finely minced or grated bread crumbs
• oyster liquor
• milk

Method

1. 1

   Put a border of mashed potato forced like a thick cord through a paper cornet all around the inner rim of the platter to hold in the liquor.

2. 2

   Cover the bottom of the dish with finely minced or grated bread crumbs.

3. 3

   Scald the oysters slightly in a saucepan and then place them close together on the layer of crumbs.

4. 4

   Continue until the dish is piled up in the middle and rounded, with the butter, salt and pepper as in the previous receipt, then mix the oyster liquor with a little milk and strain over the top.

5. 5

   Bake to get a quick brown on top.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 99. The excerpt below is the record exactly as published.

a dozen oysters. Dredge with salt and pepper, and drop butter in small bits. Cover thinly with crumbs. Have it slightly rounded up in the middle. Bake on the middle shelf one minute, or until a light toa'^t brown, then draw it to the front and baste the top with oys- ter liquor hot and with a little butter melted in it. Bake a few minutes. The object is to get a good bake on top without cooking the oysters too hard. Serve in the same dish set in another one. Cost of material — oysters 12, bread 1, butter 2, table extras 4, 19 cents. Note. — The appearance is much im- proved if the oysters are scalloped in metal shells made for the purpose, either stamped heavy tin or silver plated. Proceed the same as with dishes. 94 SAN FRANCISCO HOTEL GAZETTE'S 324— Scalloped Oysters on Half Shell. Oyster ehells of good shape Lave to be aelected and kept for the purpose. One large or two small oysters in each may be Bcall(»ped this way. Dredge fine bread crumbs in the shell, put in the oyster, cover with crumbs and bake set in a baking p m on the top shelf. When lightly browned moisten the tops with melted fresh butter and seasoned oys- ter liquor. Serve the moment they are done, or the hot shells will make the oysters cook too much. There is another way of scalloping them in sauce as directed for clams. 325— Scalloped Oysters for a Party. Baked on a platter of a size according to number. Put a border of mashed potato forced like a thick cord through a paper coreet all around the inner rim of the platter to hold in the liquor. The inside scooped out of baked potatoes is often the avail- able thing for this. Cover the bottom of the dish with finely minced or grated bread crumbs. Scald the oysters slightly in a saucepan and then place them close together on the layer of crumbs. Continue until the dish is piled up in the middle and rounded, with the butter, salt and pep- per as in the precedios: receipt, then mix the oyster liquor with a little milk

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