| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Pacific Northwest |
Seafood |
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter; melted |
| 1/2 |
c |
Bread crumbs |
| 1 |
qt |
Oysters; shucked |
| 2 |
c |
Oyster crackers |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Milk |
| 1 |
pn |
Mace |
|
|
Salt & pepper to taste |
INSTRUCTIONS
In the Pacific Northwest, my home, it is rare that you see cooked oysters
since we eat them raw just as soon as they come from the water. I was
suspicious of this dish when a southern lady friend told me about it ...
but my suspicions were wrong. This is delicious and terribly easy.
Stir 3 tablespoons of the butter into the bread crumbs.
Drain the oysters in a colander, reserving the juice for some other use.
Grind the crackers a bit in a medium-sized food processor or with a rolling
pin. Don't make them too fine. Place 1/3 of the oysters in a buttered
2-quart baking dish and sprinkle 1/2 the crackers crumbs on top. Repeat a
layer of oysters and one of crackers crumbs and then top with the remaining
oysters.
Mix the remaining ingredients (including the remaining butter, but not
the bread crumbs) and pour over the dish. Top with the remaining bread
crumbs and bake at 350° for 30 minutes. Serve immediately.
I like this dish with a Corn Relish and a Cranberry Salad Mold (see
recipes).
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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