Cookbook:Scalloped Oysters
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| Scalloped Oysters | |
|---|---|
| Category | Seafood recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
This recipe for scalloped oysters was adapted from the 1881 Household Cyclopedia and modernized.
Ingredients[edit | edit source]
- 100 oysters, shucked
- 1 loaf bread, crumbed
- 4 hard-boiled eggs, peeled
- Salt, to taste
- Cayenne pepper, to taste
- Mace (optional)
Procedure[edit | edit source]
- Chop the eggs very fine, and mix with the crumbs. Season with cayenne, salt, and mace.
- Cover the bottom of a deep pie dish with the eggs and crumbs.
- Use a fork to place a layer of oysters over the egg mixture, along with 2–3 small pieces of butter. Continue until all ingredients are used up, reserving sufficient crumbs for a final layer.
- Bake 45 minutes at 375–400°F. Serve hot.