Page:Browne - The Plain Sailing Cook Book.djvu/39

 

SCALLOPED OYSTERS

• MATERIALS
• 14 pint oysters
• 1 cup White Sauce No. 2
• 1 cup buttered cracker crumbs

• UTENSILS
• Baking-dish
• Strainer

DIRECTIONS

1. Make White Sauce No. 2, according to directions on page 150.
2. Put the oysters into a strainer, draining the liquid into the White Sauce in the saucepan.
3. Pour cold water through the oysters in the strainer.
4. Mix the oysters and the White Sauce together.
5. Put half the mixture into a baking-dish, cover with ½ cup of the cracker crumbs, add the remainder of the oysters, and cover with the rest of the crumbs.
6. Bake in a moderate oven for fifteen minutes, or until browned.

REMARKS

See Remarks under Oyster Stew (page 18).

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