Scalloped Oysters Cormier


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.


Serves 6-8.

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