Note 191 — INDEX
Reading edition
No. 191. Oysters au Gratin.—Parboil one pint small oysters, or if large cut in halves or quarters, then drain; add yolks of two eggs well mixed in a little milk, to half a pint boiling cream, season with salt, pepper, and a little mace; when beginning to boil add the oysters, and mix all well together. Have some large, smooth oyster shells all cleaned, and fill them with the mixture, cover lightly with bread crumbs and melted butter on top, bake until brown.