| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | New Zealand | New zealand, Seafood | 4 | Servings |
INGREDIENTS
| 2 | Dozen Oysters | |
| 1 1/2 | c | Fresh breadcrumbs |
| 1/4 | ts | Salt |
| 1/2 | c | Melted butter |
| 1/2 | c | Rich milk |
INSTRUCTIONS
Method: 1. Mix together some of the crumbs, the salt and butter and add a little pepper. 2. Sprinkle one third of the crumbs in a buttered baking dish and add half the oysters. 3. Then add another third of the crumbs and the rest of the oysters. 4. Add the milk to the oyster liquid and pour over the oysters. Cover with the remainder of the crumbs and bake at 400 degrees until the oysters are done (about 20-30 minutes). Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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