Scalloped Oysters Cormier
With its half pound of butter and pint each of oysters and cream, this dish is not a low-calorie or low-budget operation. But it is guaranteed to make the fussiest gourmet sigh with pleasure.
Yield: Serves 6-8.
- 1 loaf French bread
- 1/2 pound Ritz crackers
- 1/2 pound butter
- 1 pint all-purpose or light cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 to 1 cup dehydrated parsley flakes
- 1-1/2 pints milk (approximately)
- 1 pint oysters
Slice bread 1-inch thick and cut slices into cubes. Grind crackers, melt butter, and mix together. In a large bowl, mix bread and two-thirds of the cracker-butter mixture. Add cream, salt, pepper, and parsley flakes. Slowly add milk and allow mixture to absorb it; mixture should be the consistency of a bread pudding. Add oysters to mixture. Pour into a buttered 2-quart casserole of souffle dish. Top with remaining cracker-butter mixture. Bake at 350 degrees F for 1 hour, 15 minutes.