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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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