Prep 15 mins
Cook 20 mins
A Creole dish my mother used to make when cool weather came along.
- 48 fine oysters
- 3 tablespoons butter
- 1 mace blade
- 4 cloves
- 1 sprig thyme
- 1 bay leaf
- 3 sprigs parsley
- 1⁄2 cup cream
- 1⁄2 cup oyster liquor
- grated breadcrumbs
- Select about 4 dozen fine oysters.
- Have ready a porcelain-lined baking dish, or any good dish that will not darken the oysters.
- Drain the oysters in a collander, strain the liquor to remove all pieces of shell and save it.
- Butter the baking dish and place in a layer of oysterswell seasoned a la Creole with Cayenne, salt, chopped mace, cloves, thyme, parsley and bayleaf, chopped very fine.
- Place over a layer of bread crumbs, about a half inch in thickness.
- Place here and there little dots of butter and sprinkle with salt and pepper.
- Add another layer of seasoned oysters, and then another layer of bread crumbs, until the dish is full.
- Then mix a half cup of rich cream and milk and a half cup of the oyster liquor, and pour over the dish.
- Sprinkle the last layer with bread crumbs and dot gently with bits of butter.
- Place in a quick oven and bake about fifteen or twenty minutes, or until a nice brown.
- (Copied word for word from The Original Picayune Creole Cook Book, tenth edition.).