Scalloped Oysters.—No. 2

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Procure any quantity of oysters desired, and place in a baking dish; put alternate layers of oysters and pounded crackers; season each layer with salt, pepper and butter. When filled, pour on enough milk to soak the crackers, and bake forty minutes. Serve hot.