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Craig Claiborne

Eleanor Hempstead’s Scalloped Oysters

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Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
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

Method

  1. Preheat oven to hot (400°F.).

  2. 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.

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