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Mama Lou's Thanksgiving Scalloped Oysters



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 "If you don't love life you can't enjoy an oyster; there is a shock of freshness
to it and intimations of the ages of man, some piercing intuition of the sea
and all its weeds and breezes.  [They] shiver you for a split second."
~ Eleanor Clark

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Oyster Gatherers of Cancale, 1878
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Sargent, John...
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Mama Lou's
Thanksgiving Scalloped Oysters

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This is just exactly the way my maternal grandmother fixed Scalloped Oysters
for Holiday feasts ever since I can remember! Delicious simplicity! [MG]

1/4 pound saltines
7 tablespoons butter
2 cups shucked, well-drained oysters
1 cup cream

Preheat oven to 350 degrees F. Butter a small baking dish, about 8-by-8 inches. Crush the saltines into small pieces with a rolling pan or the bottom
of a pan, to fill about 2 cups. Melt 4 tablespoons butter. Roughly chop the oysters. Spread 1/3 of the cracker crumbs in the bottom of the dish. Pour
in 1/2 of the oysters and mix into crackers a bit with fingertips, then drizzle
in 2 tablespoons butter. Repeat this process, ending with the crackers.
Slowly pour 1 cup cream along edges of the dish; dot with 1 tablespoon
butter. Bake 20 to 25 minutes, and brown under broiler for 3 minutes.
Serves 6.

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