Eleanor Hempstead’s Scalloped Oysters

Name: Eleanor Hempstead’s Scalloped Oysters
Yield: 4 to 6 servings
Cuisine: United States
Ingredients: ½ cup heavy cream, approximately; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ¼ cup grated Parmesan cheese; 2 tablespoons finely chopped shallots; 1½ cups fine crumbs made from soda crackers; ½ cup butter, at room temperature; 24 oysters, shucked and drained; 1½ cups fine crumbs made from soda crackers

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ cup butter, at room temperature
1½ cups fine crumbs made from soda crackers
24

Americas
United States
Fish course
Pescatarian
New York

Method

Preheat oven to hot (400°F.).
Rub the bottom of a flat baking dish with a third of the butter and sprinkle with a third of the crumbs. Arrange a dozen oysters over the crumbs. Sprinkle with salt and pepper and half of the shallots.