Scalloped Oysters

Coquilles d’Huitres

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Dozen Fine Oysters
  • 3 Tablespoonfuls of Butter
  • A Blade


Select about four dozen fine Oysters. Have ready a porcelain-lined baking dish or any good dish that will not darken the Oysters. Drain the Oysters in a colander, strain the liquor to remove all pieces of shell and save it. Butter the baking dish and place in a layer of Oysters well seasoned a la Creole with Cayenne, salt, chopped mace, cloves, thyme, parsley and