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Scalloped Oysters
Recipe By : Mrs. William T. Ziebold
Serving Size : 8 Preparation Time :0:30
Categories : Entreé/Side Dish Fish/Seafood
To Post
Amount Measure Ingredient -- Preparation Method
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2 Dz Oysters -- drain & save liquor
2 C Coarse Bread Crumbs
1/4 C Butter -- melted
2 Tbsp Cream
1 Tsp Worcestershire Sauce
2 Tbsp Sherry
1/4 C Oyster Liquor
1 Tsp Pepper
1/2 tsp Salt
Ds Cayenne Pepper
Combine butter and crumbs. Cover bottom of buttered shallow casserole
with 1/3 of crumb and butter mixture. Mix together the cream,
Worcestershire, sherry, oyster liquor, salt, pepper, and cayenne to make
sauce. Arrange ½ oysters on crumbs in casserole. Alternate crumbs,
oysters, and sauce, ending with crumbs on top. Bake at 425° for 30
minutes.
Serves 8 to 10
Source: "Mountain Measures" --Junior League of Charleston, WV
ed. 1974
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Nutr. Assoc. : 0 196 0 0 0 0 0 0 0 0
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