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SCALLOPED OYSTERS -1
1 pint oysters, 1/2 teaspoonful salt, 3 cupfuls soft bread crumbs, 3 tablespoonfuls butter or substitute, 1/4 cupful oyster juice or milk, Cayenne
Wash the oysters, strain the juice, and butter the crumbs. Add the seasoning to the oysters. Place one fourth of the buttered crumbs in the bottom of a buttered baking-dish. Add one half of the oysters, another fourth of the crumbs, then the remainder of the oysters, the liquid, and finally the remaining half of the buttered crumbs. Bake in a moderate oven from 30 to 40 minutes. If baked in individual baking-dishes, only 15 minutes will be required for baking.
SCALLOPED OYSTERS -2
No food makes a more palatable scalloped dish than oysters. Oysters so prepared are liked by nearly every one, and the ingredients with which they are combined help to give such a dish balance so far as the food substances are concerned. Care should be taken, however, in the baking of scalloped oysters, for they are likely to become tough if they are cooked too long.
1 c. bread crumbs, 2 Tb. butter, 1 c. cracker crumbs, 1 pt. oysters, Salt and pepper, 1 c. milk
Butter the bread crumbs with the butter, and then mix them with the cracker crumbs. Sprinkle the bottom of a greased baking dish with one-fourth of the crumbs, and over this put a layer of oysters that have been previously cleaned. Sprinkle with salt and pepper and add one-fourth more of the crumbs. Add another layer of oysters, sprinkle with salt and pepper, and place the remainder of the crumbs on top. Strain the liquid from the oysters through a piece of cloth, mix this with the milk, and pour over the dish thus prepared. Place in a hot oven, and bake until the mixture is thoroughly heated and the top is brown.
Persons who care for the flavor of lobster will find scalloped lobster a very attractive dish. When prepared in this way, it is suitable either for luncheon or for dinner.
1 c. lobster meat, 1 c. medium white sauce, 2/3 c. buttered bread crumbs, 1 hard-cooked egg, Salt and Pepper
Mix the lobster with the medium white sauce. Butter a baking dish, place half of the crumbs in the bottom, and pour over them the lobster and white sauce. Slice the hard-cooked egg over the top of the lobster, season the whole well with salt and pepper, and sprinkle the remainder of the crumbs over the top. Place in a hot oven and bake until the crumbs are brown. Garnish with sprays of parsley and serve at once.
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