Eleanor Hempstead’s Scalloped Oysters from New York Times Menu Cookbook by Craig Claiborne
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 a...
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Cooking tools:
- Baking dish
- Chef's knife
- Cutting board
Ingredients
- ½ cup heavy cream, approximately
- Salt
- 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
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