Scalloped Oysters
Photo: Pachango, CC BY-SA 3.0
Scalloped oysters is a layered baked dish of shucked oysters, buttered crumbs and chopped egg, adapted here from an 1881 household encyclopedia. The hard-boiled egg is the unusual part, adding a mild richness that sits well against the briny oysters. Cayenne gives gentle heat, and the optional mace adds a warm, old-fashioned spice note. It is a good way to cook oysters for a crowd, since the recipe calls for a hundred of them.
Instructions
Chop the hard-boiled eggs very fine and stir them into the bread crumbs in a large bowl. Season the mixture with cayenne, salt and, if you like, a little mace.
Spread a layer of the egg and crumb mixture over the bottom of a deep pie dish.
Using a fork, lay a layer of oysters over the crumbs and dot it with 2 to 3 small pieces of butter. Lifting the oysters with a fork lets excess liquid drain away.
Repeat the layers of crumbs, oysters and butter until everything is used. Keep back enough crumbs to finish with a full layer on top.
Bake for 45 minutes at 375 to 400°F. Serve the dish hot.
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