Scalloped Oysters (Huitres en Coquilles)

1. 1

   Select about 4 dozen fine oysters.

2. 2

   Have ready a porcelain-lined baking dish, or any good dish that will not darken the oysters.

3. 3

   Drain the oysters in a collander, strain the liquor to remove all pieces of shell and save it.

4. 4

   Butter the baking dish and place in a layer of oysterswell seasoned a la Creole with Cayenne, salt, chopped mace, cloves, thyme, parsley and bayleaf, chopped very fine.

5. 5

   Place over a layer of bread crumbs, about a half inch in thickness.

6. 6

   Place here and there little dots of butter and sprinkle with salt and pepper.

7. 7

   Add another layer of seasoned oysters, and then another layer of bread crumbs, until the dish is full.

8. 8

   Then mix a half cup of rich cream and milk and a half cup of the oyster liquor, and pour over the dish.

9. 9

   Sprinkle the last layer with bread crumbs and dot gently with bits of butter.

10. 10

    Place in a quick oven and bake about fifteen or twenty minutes, or until a nice brown.

11. 11

    (Copied word for word from The Original Picayune Creole Cook Book, tenth edition.

12. 12

    ).

* Per serving · 4 servings · Values may vary.

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