Scalloped Oysters (huitres En Coquilles)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 48 fine oysters
• 3 tablespoons butter
• 1 mace blade
• 4 cloves
• 1 sprig thyme
• 1 bay leaf
• 3 sprigs parsley
• 1/2 cup cream
• 1/2 cup oyster liquor
• grated breadcrumbs

Recipe

• 1 select about 4 dozen fine oysters.
• 2 have ready a porcelain-lined baking dish, or any good dish that will not darken the oysters.
• 3 drain the oysters in a collander, strain the liquor to remove all pieces of shell and save it.
• 4 butter the baking dish and place in a layer of oysterswell seasoned a la creole with cayenne, salt, chopped mace, cloves, thyme, parsley and bayleaf, chopped very fine.
• 5 place over a layer of bread crumbs, about a half inch in thickness.
• 6 place here and there little dots of butter and sprinkle with salt and pepper.
• 7 add another layer of seasoned oysters, and then another layer of bread crumbs, until the dish is full.
• 8 then mix a half cup of rich cream and milk and a half cup of the oyster liquor, and pour over the dish.
• 9 sprinkle the last layer with bread crumbs and dot gently with bits of butter.
• 10 place in a quick oven and bake about fifteen or twenty minutes, or until a nice brown.
• 11 (copied word for word from the original picayune creole cook book, tenth edition.).