Scolloped Oysters

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 6.0 servings
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

two and a half dozen nice fresh plump oysters ↝ Oysters, raw [Shellfish]
half a dozen buttered china or other imitation shells ↝ Crab, soft shell [Shellfish]
the sauce prepared as below ↝ Sauce, NFS [Dips, gravies, other sauces]
a few pale browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
little pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (2)

Take two and a half dozen nice fresh plump oysters, beard them and split them in halves, or they may be served whole if liked, and place them in half a dozen buttered china or other imitation shells, and cover them with the sauce prepared as below, sprinkle them with a few pale browned breadcrumbs, and put little pieces of butter on each here and there and bake in a moderate oven for ten to twelve minutes, dish on a dish-paper or napkin and serve very hot.
If preferred very brown on the top, they can be browned with the salamander.

Original Text

Scolloped Oysters.
(Coquilles d'Huîtres.)
Take two and a half dozen nice fresh plump oysters, beard them and split them in halves, or they may be served whole if liked, and place them in half a dozen buttered china or other imitation shells, and cover them with the sauce prepared as below, sprinkle them with a few pale browned breadcrumbs, and put little pieces of butter on each here and there and bake in a moderate oven for ten to twelve minutes, dish on a dish-paper or napkin and serve very hot. If preferred very brown on the top, they can be browned with the salamander. This is also an excellent second course dish.

Notes

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