Scalloped Oysters

Ingredients

• 1 quart oysters (approx. 887g)
• 1 cup fine bread crumbs (approx. 65g)
• 1 teaspoon salt
• ¼ cup butter (57g)
• 2 tablespoons parsley
• 2 tablespoons celery
• ½ teaspoon paprika
• 1 cup cream (240ml)
• ¼ cup wine (60ml)

Method

1. Clean oysters.
2. Butter a baking dish; arrange a layer of oysters in the bottom of the dish.
3. Mix butter and bread crumbs; sprinkle oysters with crumbs, parsley, celery, paprika, salt and two tablespoons of cream.
4. Continue arranging in layers until dish is filled, having crumbs for the last layer.
5. Just before baking, add wine and bake twenty minutes.
6. Oysters are best baked in a shallow dish so as to have two layers of oysters only.

Title

Lowney’s Cook Book

Author

Maria Willet Howard