Escalloped Oysters

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 pint oysters
  • 1 cup cracker crumbs
  • 2 tablespoons


Mix bread and cracker crumbs and stir in butter. Put a thin layer in bottom of buttered, shallow baking dish, cover with oysters and sprinkle with salt and pepper; add ½ each of oyster liquid and cream. Repeat, cover top with remaining crumbs. Bake 30 minutes in hot oven. Never allow more than 2 layers for scalloped oysters; if 3 layers are used, the middle layer will be underdone.