The New Zealand Railways Magazine, Volume 8, Issue 5 (September 1, 1933)
Scalloped Oysters
Scalloped Oysters.
2 doz. Oysters.
1 oz. Butter.
1 oz. Flour.
2 tablespoons Milk or.
White Stock.
2 tablespoons Cream.
Breadcrumbs.
Lemon Juice.
Pepper and Salt.
Scald the oysters in their own liquor and beard them; strain the liquor; melt the butter in a saucepan, add the flour, milk (or stock), cream, lemon juice and seasoning; boil up, stirring well; add the oysters and let them heat through without boiling; fill the buttered dish or scalloped shells, sprinkle with breadcrumbs (over which a little melted butter should be sprinked), and brown for a few minutes in the oven.
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