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 bay leaf, chopped very fine. Place over a layer of bread crumbs, about a half-inch in thickness. Place here and there little dots of butter and sprinkle with salt and pepper. Add another layer of seasoned Oysters, and then another layer of bread crumbs, until the dish is full. Then mix a half-cup of rich cream and milk and
The above is a splendid receipt for family use. Where it is desired to be more fastidious and Scalloped Oysters are served for luncheon, or when guests are expected, follow the above directions for seasoning and preparing the Oysters. Have ready about one dozen of the deep shells which have been thoroughly washed and scalloped nicely, taking off the rough edges and every grain of dust or dirt by scraping well. Have ready a large baking pan. Place the Oyster shells within and fill the shells with alternate layers of Oysters and crumbs, allowing three or six Oysters to each shell; sprinkle with bread crumbs, moisten a little with cream and Oyster liquor, and bake and serve in their own shells. The flavor of the Oysters is highly improved by baking in its own shell, care being always taken not to scrape the inside or blanch with hot water.