298 OYSTERS, AND ALL ABOUT THEM. 



and some chopped parsley ; add the oysters, cut each in 

 halves ; stir all together over the fire for a few minutes, 

 and fill some scallop-shells with this preparation ; cover 

 them over with a thick coating of fried bread-crumbs ; 

 place them on a baking-sheet in the oven for five minutes, 

 and serve hot." (/>) If you have no scallop-shells, the deep 

 shell of the oyster, well scoured, will serve the purpose. % 



Many people, however, who prefer the real taste of the 

 oyster, and do not like to conceal it beneath that of spice, 

 prefer the old-fashioned way of scalloping oysters, which is 

 as follows : 



" Old way of Scalloping Oysters. Beard the oysters ; 

 scald the beards in the liquor from the fish, then strain 

 them off; lay alternate layers of bread-crumbs, oysters, 

 and small bits of butter in the shells, very slightly pepper- 

 ing them as you proceed. Pour the liquor in which you 

 scalded the beards over them ; put them into the oven till 

 nicely browned, and if you find the colour not bright 

 enough, put them before a fire for a few minutes, or sala- 

 mander them. A little cream, added after the shells are 

 filled, but before they are put in the oven, is a great 

 improvement." By lining the dish, and covering the oysters 

 with puff paste, this is converted into an Oyster Pie, which 

 makes an excellent dish. 



" Scalloped Oysters Ostras en Concha, Spanish recipe. 

 Select the largest shells, and scrub them very clean ; put 

 four or six oysters into each, with their liquor, and cover 

 them with bread-crumbs, seasoned with pepper and salt ; 

 then place the shells on the gridiron till the fish is cooked." 



" Oyster Fritters (2997).-- -Make a batter of flour, milk, 

 and eggs ; season with a very little nutmeg. Beard the 

 (p) Francatelli's " Cook's Guide." 



