Scalloped Oysters
A dish that gets its character from oyster liquor and milk or cream.
contains glutencontains dairycontains shellfish
Ingredients
US
Metric
- 1 pint oysters
- 4 tablespoons oyster liquor
- 2 tablespoons milk or cream
- ½ cup stale bread crumbs
- 1 cup cracker crumbs
- ½ cup melted butter
- Salt
- Pepper
Make it lactose-friendly
- 2 tablespoons milk or cream → lactose-free cream or coconut cream
- ½ cup melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered shallow baking-dish, cover with oysters, and sprinkle with salt and pepper; add one-half each oyster liquor and cream. Repeat, and cover top with remaining crumbs. Bake thirty minutes in hot oven. Never allow more than two layers of oysters for Scalloped Oysters; if three layers are used, the middle layer will be underdone, while others are properly cooked. A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement. Sherry wine may be used in place of cream.
Nutrition (estimated, per serving)
| Calories | 543 |
|---|---|
| Protein | 4.5 g |
| Fat | 50.3 g |
| Carbs | 20.0 g |
| Fiber | 1.2 g |
| Sodium | 215 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States