Scalloped Oysters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 pi...
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Ingredients
- 4 Dozen Fine Oysters
- 3 Tablespoonfuls of Butter
- A Blade of Mace
- 4 Cloves
- A Sprig of Thyme
- A Bay Leaf
- 3 Sprigs of Parsley
- ½ Cupful of Rich Milk, or Cream
- ½ Cupful of Oyster Liquor
- Grated Bread Crumbs
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