Scalloped Vegetable Oysters

Ingredients

• 3 cups vegetable oysters
• rich cream sauce
• sifted bread crumbs
• salt

Method

1. 1

   Wash, scrape, cut in thin slices, and put into plenty of cold water till ready to use, to prevent discoloration.

2. 2

   When ready to cook, boil in enough water to prevent scorching.

3. 3

   Salt when they begin to get tender.

4. 4

   Boil a few minutes longer, but do not let them get too salt.

5. 5

   Drain, or remove with a skimmer, putting a layer in a baking pan, then a little rich cream sauce, then another layer of each.

6. 6

   Sprinkle the top with sifted bread crumbs, and bake a light brown.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 33. The excerpt below is the record exactly as published.

SCALLOPED VEGETABLE OYSTERS Vegetable oysters, sliced, 3 cups. Rich cream sauce. Sifted bread crumbs. Salt

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