HomeEscalloped Shellfish

Escalloped Shellfish

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Two quarts of oysters, half a cupful of butter, half a cupful of cream or milk, four teaspoonfuls of salt, half a teaspoonful of pepper, two quarts of stale bread crumbs, and spice, if you choose. Butter the escalop dishes, and put in a layer of crumbs and then one of oysters. Dredge with the salt and pepper, and put small pieces of butter here and there in the dish. Now have another layer of oysters, seasoning as before; then add the milk, and, finally, a thick layer of crumbs, which dot with butter. Bake twenty minutes in a rather quick oven. The crumbs must be light and flakey. The quantity given above is enough to fill two dishes.

Put a layer of rolled crackers in an oval dish, and then a layer of oysters, and lay on small pieces of butter. Dredge with salt and pepper, and moisten well with milk (or equal parts of milk and water). Add another layer of cracker and of oysters, and butter, dredge and moisten as before. Continue these alternate layers until the dish is nearly full; then cover with a thin layer of cracker and pieces of butter. If the dish be a large one, holding about two quarts, it will require an hour and a half or two hours to bake.

The shells may be tin, granite-ware, or silver-plated, or, the natural oyster or scallop shells. The ingredients are: one quart of oysters, half a pint of cream or milk, one pint of bread crumbs, one table-spoonful of butter, if cream is used, or three, if milk; salt and pepper, a grating of nutmeg and two table-spoonfuls of flour.

Drain all the liquor from the oysters into a stew-pan. Let it come to a boil, and skim; then add the cream or milk, with which the flour should first be mixed. Let this boil two minutes, and add the butter, salt, pepper and nutmeg, and then the oysters. Take from the fire immediately. Taste to see if seasoned enough. Have the shells buttered, and sprinkled lightly with crumbs. Nearly fill them with the prepared oysters; then cover thickly with crumbs. Put the shells in a baking pan, and bake fifteen minutes. Serve very hot, on a large platter, which garnish with parsley. The quantity given above will fill twelve common-sized shells.

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