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2 Dozens Oysters, drain and save liquor
2 Cup Coarse Bread Crumbs
1/4 Cup Butter, melted
2 Tablespoon Cream
1 teaspoon Worcestershire Sauce
2 Tablespoon Sherry
1/4 Cup Oyster Liquor
1 teaspoon Pepper
1/2 teaspoon Salt
Dash Cayenne Pepper
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Combine butter and crumbs. Cover bottom of buttered shallow casserole with 1/3 of crumb and butter mixture. Mix together the cream, Worcestershire, sherry, oyster liquor, salt, pepper, and cayenne to make sauce. Arrange 1/2 oysters on crumbs in casserole. Alternate crumbs, oysters, and sauce, ending with crumbs on top. Bake at 425° for 30 minutes.
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