"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Scalloped Oysters, by Aileen Blades, is from The Blades Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pint oysters 2 cups cracker crumbs 1/2 cup melted butter 1/2 tsp salt 3/4 cup cream 1/4 cup oyster liquor 1/4 tsp worcestershire sauce
Drain oyster saving the liquor Combine crumbs, butter, salt and pepper. Spread 1/2 of crumbs in greased casserole pan layer with 1/2 of oysters layer with crumbs and top with remaining oysters. Combine oyster liquor and worsestershire sauce pour over oyster and top with crumbs. Bake at 350 for 40 min.
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