Crabmeat Casserole with Bacon (1952)

• 1/2 lb crabmeat (chopped or flaked)
• 1 tomato, sliced
• 3 strips bacon
• Buttered bread crumbs
• 1/2 tbspn butter
• 1/4 cup water
• 1/2 clove garlic, chopped
• 1/2 cup grated sharp cheese
• 1 tbspn flour (heaping)
• 1/2 tspn dry mustard
• 1 tbspn vinegar
• 3/4 cup milk
• 1/2 tspn salt
• Red pepper

Combine butter, garlic, water, and cheese in double boiler, and cook 10 minutes over hot water. Mix flour mustard, vinegar, and stir milk into this. Add salt and pepper.

When mixed, add slowly to cheese mixture, and cook until quite thick. Put crabmeat in a buttered baking dish. Pour cheese cheese sauce over it. and top with bread crumbs. Cover top with tomato slices and bacon.

Cover the cook 35 minutes in 400 degree over. Just before serving, remove cover and brown bacon. Serves 4.

More "Lost" Shellfish Recipes

Celery Victor with Crab Legs or Shrimp (1946)

Shrimp Stroganoff (1978)

(Origin - "The Memphis Cook Book" published by The Junior League of Memphis, 1952. This recipe was contributed by Mrs. Keith M. Spurrier, Jr.) 

Neiman-Marcus Rice Salad (1966)

• 2 cups cooked rice, chilled
• 1/2 cup chopped King crab or lobster
• 1/2 cup slivered Virginia ham
• 1/2 cup finely chopped celery
•  2 hard-cooked eggs
• 1 tbspn chopped chives
• 1/4 cup chopped parsley
• 2 tspns olive oil
• 2 tspn wine vinegar
• 1/2 cup mayonnaise
• Salt and pepper 

Combine rice, crab, ham, celery, eggs, chives, and parsley. Sprinkle with oil and vinegar. 

Add mayonnaise, and seasonings to taste. Serves 6.

More "Lost" Salad Recipes

Shaker Potato Salad with Bacon (1953)

Classic Brown Derby Cobb Salad (1937)

(Origin - "Recipes on Parade - Salads - " by U.S. Military Officer's Wives' Clubs worldwide, 1966. Recipe by Mrs. Ferris French, Naval Amphib. Base, Norfolk, Virginia.) 

Southern Shrimp Curry (1950)

• 3 lbs shrimp, boiled and cleaned
• 4 tbspns butter
• 1 large onion, chopped fine
• 1/2 cup apple, chopped fine
• 1/2 cup celery, chopped fine
• 1-1/2 cups water
• 2 tbspns curry powder
• 1 pint cream
• Salt and pepper to taste

Put butter in a frying pan. When melted, add onion, apple, and celery. Simmer these, then add water. Let all simmer gently until apple and celery are tender and most of liquid has cooked away.

Stir into the mixture the seasonings. Add the cream and shrimp. Cook gently until the cream is reduced to sauce consistency.

Serve with plenty of well-cooked rice. Have small bowls of coconut, chutney, chopped almond, and pickle relish. Serves 8.

More "Lost" Shrimp Recipes

Shrimp Stroganoff (1978)

New Orleans Shrimp Remoulade (1975)

Origin - "Charleston Receipts" collected by The Junior League of Charleston, South Carolina, 1950. "American's Oldest Junior League Cookbook in Print." This recipe was by Mrs. Robert M. Hope.)

Shrimp Shortcake (1941)

• 1 recipe biscuit dough
• 6 tbspns butter
• 6 tbspns flour
• 2 cups milk
• 2 cups cooked shrimp, fresh or canned
• Salt and paprika
• 1/2 cup chopped cucumber
• 1/2 cup dry white wine

Prepare biscuit dough. Pat dough 1/4-inch thick, and cut 12 rounds with 3-inch biscuit cutter. Place 6 rounds in shallow baking pan, brush with melted butter, and cover with remaining rounds.  Bake in hot oven (425 to 450 degrees) for 15 minutes.

Meanwhile, make a roux of butter and flour, add milk gradually, and cook until thickened. Add shrimp, season, and simmer 2 minutes. 

Add cucumber and wine, and reheat just to simmering. Separate biscuit halves, cover bottom halves with shrimp mixture, lay on top halves, and cover with mixture. Serves 6.

Any shell fish or flaked fish may be substituted for shrimp.

More "Lost" Shrimp Recipes
New Orleans Shrimp Stew (1975)
Shrimp Pie with White Wine (1967)

Celery Victor with Crab Legs or Shrimp (1946)

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

Shrimp Stroganoff (1978)

• 1-1/2 lbs shelled, raw shrimp
• 1/2 lb fresh mushrooms, quartered
• 1/4 cup minced onion
• 5 tbspns butter
• 1 tbspn flour
• 1-1/2 cups sour cream at room temperature
• 1-1/4 tspns salt
• Pepper to taste
• Cooked white or saffron-yellow rice
• Artichoke hearts, quartered

In a large skillet, saute onion in 1/4 cup melted butter until softened. Add shrimp and saute for 3 to 5 minutes or until pink and just cooked. Transfer mixture to a heated dish and keep warm.

In the same skillet, saute mushrooms in remaining butter over moderately high heat until browned. Sprinkle mushrooms with flour and cook mixture, stirring, for 2 minutes. 

Reduce heat to moderately low, and stir in shrimp mixture, sour cream, salt, and pepper. Cook mixture, stirring, for 2 to 3 minutes or until shrimp are thoroughly heated. Do not let mixture boil. Serve immediately over white or saffron rice tossed with quartered artichoke hearts. Serves 4.

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. John B. Mason.) 

More "Lost" Shrimp Recipes
Shrimp Remoulade (1968)

New Orleans Shrimp Stew (1975)

Celery Victor with Crab Legs or Shrimp (1946)

New Orleans Spinach Crabmeat Casserole with Shrimp (1984)

• 1 lb lump crabmeat
• 1 lb boiled, peel shrimp
• 1 stick butter
• 1 cup chopped yellow onion
• 1/4 cup chopped green onions
• 2 10-oz packages frozen chopped spinach
• 1 pint sour cream
• 1/2 cup grated Parmesan cheese
• 7-oz can artichoke hearts, drained
• 1 tspn salt
• 1 tspn Worcestershire sauce
• 1/4 tspn white pepper
• 1/4 tspn Tabasco

In skillet, melt butter, then saute onions for 5 to 8 minutes. Add spinach, sour cream, and cheese. Reduce heart and simmer 2 to 3 minutes.

Add artichoke hearts, salt, pepper, Worcestershire sauce, and Tabasco. Simmer 3 minutes.  Gently fold in crabmeat and shrimp. 

Pur mixture into a 2-quart casserole dish, and bake 20 to 30 minutes at 350 degrees. Serves. 6.

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

More "Lost" Recipes from the 1984 Louisiana Exposition
New Orleans Bourbon Bread Pudding (1984)

New Orleans Oysters and Spaghetti (1984)

New Orleans Deviled Corn with Bacon, Green Olives (1984)

Clams Tetrazzini with Sausage and Sherry (1978)

• 6 tbspns butter
• 1/4 cup flour
• 2 8-oz cans, minced clams
• 1/2 lb Linguina sausage
• 5 oz Parmesan cheese
• Light cream
• 2 tbspns dry sherry
• 1-1/2 cups mushrooms
• 2 tbspns chopped Italian parsley
• 1/4 cup seasoned bread crumbs
• 1 egg yolk
• 1/2 tspn salt
• 1/4 tspn thyme

Mix 4 tablespoons butter, melted, ,and flour.  Add clam juice and cream to make 2 cups of sauce. Add seasonings, and simmer for 5 minutes. Remove from heat, add sherry and egg yolk, and stir.  

Heat 2 tablespoons of butter and saute mushrooms, then mix clams into mushrooms.

Place in warmed dish in alternate layers of clams and mushrooms, sauce, cheese, then bread crumbs.  Top with parsley.   Serves 4 to 6.

(Origin - "Gourmet Lion Cook Book"  by the Lions Auxiliary of Central Point, Oregon, 1978. This recipe was by Mary Ellen Ault of Illinois Valley, Oregon.)

More "Lost" Shellfish Recipes

Oysters Rockefeller (1981)

Original Hot Clam Dip (1975)

Avocado Crab Mornay with Sherry (1980)

New Orleans Bouillabaisse with White Wine (1891)

Bouillabaisse:

• 6 slices red snapper
• 6 slices redfish
• 3 cloves garlic, minced
• 3 sprigs thyme, chopped or 1 tspn dried thyme
• 3 sprigs parsley, chopped
• 3 bay leaves, crushed
• 1 tspn allspice
• 2 tbspns olive oil
• 3 mild onions, chopped
• 2 cups dry white wine
• 6 large ripe tomatoes, fresh or canned
• 1/2 lemon, thinly sliced
• 1/4 tspn saffron
• Salt and pepper
• Cayenne
• 12 slices, French bread
• 1/2 stick butter

Court bouillon:

• Head of red snapper
• 1-1/2 qts boiling mater
• 1 onion, sliced
• Bunch of herbs (thyme, parsley, bay leaf)

To make the court bouillon:  Place the red snapper head in boiling water with the bunch of herbs and sliced onion.  Cook over a low heat, uncovered, until liquid is reduced to about 1 pint.  Strain and set aside liquid.

To make the Bouillabaisse: Sprinkle the slices of red snapper and redfish with salt, pepper, and cayenne.  Combine garlic, thyme, parsley, bay leaves, and all spice, and sprinkle ovef fish slices.  Let stand for 30 minutes to permeate the fish.  

Heat olive oil in a large heavy kettle, add chopped onion, and cook over a low heat until limp.  Lay fish slices on top (do not overlap), cover, and cook slowly for 5 minutes.  Turn slices, and cook for another 5 minutes.  Carefully transfer fish to a platter.  

Add wine to kettle, then add the tomatoes (sliced, if fresh ones are used), lemon slices, and court bouillon set aside.  Cook, uncovered, until liquid is reduced by half.  Return fish slices to the liquid, and simmer gently for 5 minutes.  

Meanwhile, dissolve saffron in a little of the hot liquid from the kettle. Set aside.  Saute slices of French bread in melted butter, and place on a large, deep serving dish.  Put a slice of fish on top of each piece of bread, and spread the saffron mixture over the fish.  Pour hot broth over all , and serve immediately.  Serves 12.

Variation Note - To the simmering bouillon, add 1/2 pounds large uncooked shrimp and 1 pound lobster tails. Cook 5 minutes, then remove from liquid. Set shrimp aside. Do the same with lobster tails. Unshell after cooking.  Cut lobster meat into small pieces. In a separate pan, steam open a dozen cherry stone clams and 1/2 pound mussels. Before serving the Bouillabaisse, add shrimp and lobster to liquid. Place clams and mussels in the serving dish with the slices of sauteed bread.

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

More "Lost" New Orleans Recipes

New Orleans Sweet Potato Pone (1932)

New Orleans Bourbon Bread Pudding (1984)

New Orleans Gingerbread with Orange (1883)

New Orleans Shrimp Remoulade (1975)

New Orleans Oysters A La Poulette (1932)

Oysters Rockefeller (1981)

• 8 oz oysters
• Dash of Tabasco
• Spinach (see recipe below)
• 2 oz cheddar cheese
• Cocktail sauce
• Lemon wedge
• One oyster shell per oyster
• Rock salt

Put rock salt on sizzler.  Arrange oyster shells on salt. Put a dash of Tabasco in each shell, then place oysters in shells. 

Put part of prepared spinach on top of each oyster. Put cheese on top of spinach.  Sprinkle with bread crumbs.  Bake at 350 degrees until cheese is melted and oysters are thoroughly heated and golden brown, about 30 minutes. 

When done, remove from oven and place whole items on plank.  Next to end shell, put ramekin of cocktail sauce with lemon wedges.  Garnish with parsley.

Spinach for Oyster Rockefeller 

• Combine: 1 to 1 1/2 lbs spinach, chopped finely or ground
• 1 tspn onion salt
• 1 tspn white pepper
• 1 pinch oregano

(Origin - "Oregon's Good Taste" by the American Cancer Society, Oregon Division, 1981.)  

More "Lost" Oysters Recipes

Creamed Oysters (1904)

Oyster Quiche with Dark Beer (1976)

Old Bookbinder's Oysters, Broiled (1961)

Oysters in Champagne (1965)

Cream of Oyster Soup (1965)

Flank Steak Roulades with Crab, Artichokes, Sour Cream Gravy (1968)

• 1-1/2 lbs flank steak, cut in 6 strip
• 7 to 8 oz crab meat, fresh or canned, drained, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup bread crumbs, soft
• 6 tbspns marinated artichoke hearts, drained, chopped
• 1/4 cup butter, melted
• Salt, Worcestershire sauce to taste
• 1 beef bouillon cube, dissolved in 1 cup boiling water
• 1 tbspn flour
• 1 cup sour cream
• Paprika

Combine crab meat, grated Parmesan cheese, bread crumbs, and chopped artichoke hearts; mix thoroughly.  Pound steak very thin.  Strips should be about 2 inches wide.  Sprinkle with salt, and brush with Worcestershire sauce.  

Spread each steak strip with about 1/3 cup crab filling. Roll strip and secure with string. Brown in butter; add bouillon cube.  Simmer, covered, for about i hour, 30 minutes, or until tender.  Remove roulades to serving plate.  

Blend flour with small amount of pan liquid; stir back into pan.  Cook over moderate heat, stirring until thickened.  Remove from heat and blend in sour cream.  Pour gravy over roulades. Garnish with paprika. 

(Origin - "The Panhellenic Cookbook: Meats" gathered by the Montgomery, Alabama Panhellenic Council, 1968. Recipe by Pam Mumford Lochrie, Zau Tau Alpha, of Denver, Colorado.)

More "Lost" Steak Recipes

Steak Flambe Moutarde (1978)

Steak Diane (1965)

Steak Tartare Lausanne (1976)

Original Hot Clam Dip (1975)

• 5 to 8 oz minced clams, canned or fresh
• 5 to 8 oz cream cheese
• 1 large onion, grated
• 3 tbspns Worcestershire sauce
• 1 tspn Tabasco sauce

Drain clams, reserving the juice.  Melt cheese in top of double boiler.  Add clam juice, as needed for consistency.  

Add seasonings and clams.  Place in chafing dish over low heat.  Serve with crackers.  (Seasonings may be varied to taste.  Make it good and spicy!)

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)

Creamed Oysters (1904)

"Parboil one pint of prepared oysters, that is, oysters freed from bits of shell, and rinsed if gritty, drain, and use the liquor with enough cream to make one and one-half cups, in making a thick white sauce. 

"Season with salt, pepper, and mace, or nutmeg.  Add the oysters, using only the soft parts if large, and serve them in fancy shells.  

Sprinkle fine minced green pepper over the top and serve very hot, each shell on a fancy doily laid on medium-sized plates."

(Origin - "What to Serve for Luncheon" by Mary Johnson Bailey Lincoln, Dodge Publishing Company, 1904.)

More "Lost" Oysters Recipes

Scalloped Oysters and Corn (1953)

San Francisco Oyster Loaf (1968)

New Orleans Oysters A La Poulette (1932)

Cream of Oyster Soup (1965)

Avocado Crab Quiche with White Wine (1976)

• 1 large ripe avocado
• 7 oz crabmeat, fresh, frozen or canned
• 4 eggs
• 1 1/2 cups heavy cream
• 1/4 cup dry white wine
• 2 tspns lemon juice
• 1/2 tspn salt
• 1/4 tspn nutmeg
• 1/4 tspn black pepper
• Dash of Tabasco sauce
• 1 pastry shell
• Several sprigs of parsley

Peel the avocado, cut into thin slices, and spread over the bottom of the pastry shell.  Sprinkle with lemon juice and 1/4 teaspoon of salt. To the crabmeat mix in Tabasco sauce, and arrange in the pastry shell.  

Lightly beat the eggs with a wire whisk.  Add the cream, wine, and seasonings, and blend until smooth.  Set the pastry shell on a cookie sheet and carefully pour in the custard mixture.  

Preheat oven to 375 degrees. Bake on the center shelf of the oven for 40 to 45 minutes, or until the top is puffed up and browned and a knife inserted in the center of the custard comes out clean.  Remove from the oven and carefully slide onto wire rack for 5 to 10 minutes to let the custard set.  Garnish with parsley and serve hot.  (Other garnishes could include thinly sliced olives or anchovies.)  

(Origin - "The Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)

More Quiche Recipes

Oyster Quiche with Dark Beer (1976)

Bacon and Ripe Olive Quiche (1951)

Salmon Souffle Quiche (1976)

Quiche Alsace Lorraine (1976)

Avocado Crab Mornay with Sherry (1980)

• 1 1/2 lbs crab meat
• 3 avocados, peeled, pitted, diced
• 6 scallions, minced
• 1/2 cup butter
• 1/4 cup flour
• 1 cup light cream 
• 1/2 cup sherry wine
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tbspns shredded Gruyere or Swiss cheese
• Dash of cayenne pepper
• Dash of salt
• Dash of nutmeg
• Freshly grated Parmesan cheese

In a saucepan, melt 1/4 cup butter and stir in flour with a whisk. Add the cream and chicken broth, and stir until smooth.  Blend in sherry wine, 1/4 cup Parmesan cheese, Swiss or Gruyere cheese, nutmeg, cayenne pepper, and salt.  Remove from heat.  

In a large skillet, gently saute the scallions in 1/4 cup butter until barely limp.  Add avocados and crab meat, and stir to heat through.  Add the sauce and heat, gently stirring. Don't boil.

Mound the crab meat mixture in individual ramekins or scallop shells.  Sprinkle with Parmesan cheese.  Bake 5 minutes at 500 degrees.  Serve immediately with green salad and rolls.  Serves 8 to 10.

(Origin - A Private Collection of Truly Special Recipes" by the Junior League of Palo Alto, California, 1980.)

San Francisco Oyster Loaf (1968)

• 2 dozen medium-sized oysters
• 1 loaf sourdough French bread
• 1 cup melted butter
• 3 eggs, slightly beaten
• fine dry bread crumbs
• Sliced lemon
• 1/4 cup chopped parsley
• Salt and pepper

Remove top from round or oval loaf of French bread and save.  Hollow out loaf, then brush inside of load and lid liberally with some of the melted butter.  Bake in hot oven, 400 degrees, until very hot and toasted.

While loaf is heating, roll oysters first in bread crumbs, then in beaten eggs, and then again in bread crumbs.  Fry oysters in the rest of the melted butter in a heated heavy frying pan.  Fry on both sides, but be careful to not overcook.  Four to 5 minutes is enough to brown them.

Fill the hot, crusty bread with the fried oysters. Pour a little of the butter  in which the oysters were cooked over them. Cover with thin slices of lemon and sprinkle with shopped parsley.  

Place toasted lid on loaf and serve.  Serve 6 oysters per person, then slice the bread case and serve. Serves 6.

(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)

More Oyster Recipes

Creamed Oysters (1904)

New Orleans Oysters A La Poulette (1932)

Cream of Oyster Soup (1965)

Oysters in Champagne (1965)

Old Bookbinder's Oysters, Broiled (1961)

Curried Lobster with Coconut (1957)

• 1 lobster boiled, meat cut in dice (1 to 1 1/2 lbs)
• 1 coconut, grated
• 1 large onion, chopped
• 1 finger of fresh ginger root, chopped
• 1 small piece of garlic, chopped
• 2 tbspns curry
• 1 quart, milk
• 6 tbspns butter
• 2 tbspns flour
• 1 chili pepper (optional)

Grate coconut. Heat milk to lukewarm, pour over coconut, and let stand 3 to 4 hours. Strain through cheesecloth. (Discard coconut.)

Chop onion, ginger and garlic, and fry in 3 tablespoons of butter for 15 minutes, not too brown. Put in the curry powder and another tablespoon of butter, and fry for 5 more minutes.

Mix 2 tablespoons each butter and flour and add, letting cook until butter melts nicely.  Add strained milk and cook, stirring until it is the consistency of custard, then strain.  A small piece of chili pepper chopped fine (after taking out seeds) may be added for seasoning.

After straining sauce, add lobster, and put into double boiler to reheat.  Do not let it boil again or it will curdle.  Do not add more thickening; the thin curry will be just right on rice. Serves 6.

(Origin - "Old Stove Round-Up Recipes: 35 Western recipes" by Sunset Cook Books, 1957.)

New Orleans Crabmeat Au Gratin with Cognac (1977)

• 1/2 lb crabmeat
• 1/4 cup cream
• 2 tbspns milk
• 1 tspn Cognac
• 2 tbspns plus 2 tspns butter
• 1 tspn fresh parsley, finely minced
• 1/4 cup sliced scallions
• 1/2 tspn salt
• 1/4 tspn white pepper
• 1 cup sharp Cheddar cheese, grated

Saute the scallions and parsley in the 2 tablespoons butter over low heat until tender (about 6 to 8 minutes), then remove the pan from the heat.  Add the salt, pepper, cream, and milk, and mix well.  Return the pan to very low heat, and warm the mixture, stirring.  

Again, remove the pan from the heat.  Mix in the Cognac, then add the crabmeat and mix gently but thoroughly.  Put half of the crabmeat and sauce mixture into each of two individual ramekins.  

Sprinkle each with 1/4 cup of the grated Cheddar, then dot the top of each with 1 teaspoon butter.  Bake in a preheated 375 degree oven for 12 to 15 minutes, then remove from the oven and sprinkle another 1/4 cup grated Cheddar over each ramekin.  

Place the ramekins under a preheated broiler for 2 to 3 minutes, 3 1/2 inches from the heat, until the cheese is melted and begins to glaze.  Serve immediately. Two servings. 

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")

More from "The New Orleans Cookbook"

New Orleans Shrimp Stew (1975)

New Orleans Chicken Maquechoux in Cream (1975)

New Orleans Eggplant Au Gratin with Bacon (1975)

Old Bookbinder's Oysters, Broiled (1961)

• 12 oysters on half shell
• 1 large mushroom, chopped fine
• 1 tspn minced onion
• 1 tbspn butter
• 1/2 cup warm milk
• 1/4 cup cooked oatmeal
• Rock salt
• Flour for dredging
• 3 tbspns Parmesan cheese
• 2 tbspns melted butter
• 1 tbspn minced parsley
• Salt and pepper

Saute mushroom and onion in 1 tablespoon butter until soft, but not brown (about 10 minutes).  Dredge with flour and stir to blend smoothly.  Add milk and stir until thickened.  Add oatmeal and stir well.  Season to taste with salt and pepper; stir in parsley.  

Place oysters on rock salt (enough to hold them in place) in tray.  Put under 400 degree broiler for 4 minutes.  

Remove from broiler and cover each with salt. Sprinkle each oyster with Parmesan cheese and a few drops of melted butter. Return to broiler and cook until golden (about 5 minutes).  

(Origin - "The Old Original Bookbinder's Restaurant Cookbook" by Charlotte Adams, 1961. Note - The original Bookbinders Restaurant was established in 1865 in Philadelphia by Samuel Bookbinder, and closed in 2009.)  


More Oyster Recipes

Creamed Oysters (1904)

Cream of Oyster Soup (1965)

Oysters in Champagne (1965)

New Orleans Oysters A La Poulette (1932)

New Orleans Oysters A La Poulette (1932)

Put 1 heaping tablespoon of butter into a saucepan, and, when hot, stir in  the same measurement of flour.  Before it colors, add the liquor from 1 pint of oysters, 1/2 teaspoon of onion juice, and salt and pepper to taste. 

Let boil, and stir in 1 cup of cream and the beaten yolk of an egg.  Now remove saucepan from fire, and set over boiling water.  Put in 1 pint of oysters.  

When the oysters become plump, serve on buttered toast.  Squeeze a drop of lemon juice on each serving, and garnish with minced parsley.  

A slice of broiled ham laid on the toast before serving the oysters is a delightful addition.

(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)

Other Oyster Recipes

Oysters in Champagne (1965)

Cream of Oyster Soup (1965)

Oysters in Champagne (1965)

• 3 dozen oysters, cleaned and shucked
• 2 cups California champagne
• 1/2 cup butter
• 1/2 cup toasted bread crumbs
• 1 tbspn minced parsley
• Salt and pepper

Place oysters in large, shallow baking pan in which butter has been melted.  Baste oysters with melted butter.  Sprinkle with bread crumbs, parsley, salt and pepper.  Pour in champagne.

Heat slowly in oven until oysters become plump and the edges fluted and crinkly.  Be sure you don't let it boil.  

Serve at once on slices of toasted, buttered French bread with a green salad, and the rest of that bottle of champagne.  Serves 4 to 6.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Marjorie Riley of The Christian Brothers in Napa, California.)