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Scalloped Oysters A La Creole
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| What You Need: |
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Butter
2 oz white breadcrumbs
1 tablespoon finely chopped parsley
6 - 8 stalks of chives, finely chopped
4 tomatoes
A pinch of cayenne pepper
24 small oysters
¼ - ½ pint thin cream
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| How To Cook: |
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1. Butter 4 fireproof dishes and put in the bottom of each a layer of breadcrumbs mixed with the chopped parsley and chives.
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2. Add the peeled and chopped tomatoes and the cayenne pepper to the mixture.
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3. Arrange 6 oysters in each dish, and put in another layer of the breadcrumb mixture.
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4. Dab the top with a few pieces of butter, and fill up the dishes with the cream and oyster liquor.
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5. Bake the dishes in a moderately hot oven (400°F) for 10 - 12 minutes.
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