Best Escalloped Oysters
Best Escalloped Oysters recipe
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
oysters
bay, with a little liquid |
*
|
| 2 | cups |
bread crumbs
stale, coarse |
|
| 2 | cups |
crackers, saltine
crumbs, coarse |
*
|
| 2 | cups |
butter
melted |
|
| 8 | tablespoons |
oyster liqueur
|
* |
| 6 | tablespoons |
table cream
|
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
oysters
bay, with a little liquid |
*
|
| 473 | ml |
bread crumbs
stale, coarse |
|
| 473 | ml |
crackers, saltine
crumbs, coarse |
*
|
| 473 | ml |
butter
melted |
|
| 1.2E+2 | ml |
oyster liqueur
|
* |
| 9E+1 | ml |
table cream
|
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Mix bread and cracker crumbs and stir in melted butter.
Put a thin layer of mixture (approximately ⅓) over bottom of well-buttered, large baking dish (9 x 12 x 2-inches).
Cover with half of the oysters; sprinkle with salt and pepper.
Dribble half of oyster liquor and half of cream over top.
Repeat with another layer of buttered crumbs (approximately ⅓), the rest of the oysters, salt and pepper, the rest of the oyster liquor and cream; top with a layer of crumbs.
Bake at 400℉ (200℃) for 45 minutes.
Serve immediately in the baking dish.
Note: Never use more than 2 layers of oysters.
