With its half pound of butter and pint each of oysters and cream, this dish is not a low-calorie or low-budget operation. But it is guaranteed to make the fussiest gourmet sigh with pleasure.
By Yankee Magazine
Nov 08 2007
With its half pound of butter and pint each of oysters and cream, this dish is not a low-calorie or low-budget operation. But it is guaranteed to make the fussiest gourmet sigh with pleasure.
1 loaf French bread
1/2 pound Ritz crackers
1/2 pound butter
1 pint all-purpose or light cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 cup dehydrated parsley flakes
1-1/2 pints milk (approximately)
1 pint oysters
Slice bread 1-inch thick and cut slices into cubes. Grind crackers, melt butter, and mix together. In a large bowl, mix bread and two-thirds of the cracker-butter mixture. Add cream, salt, pepper, and parsley flakes. Slowly add milk and allow mixture to absorb it; mixture should be the consistency of a bread pudding. Add oysters to mixture. Pour into a buttered 2-quart casserole of souffle dish. Top with remaining cracker-butter mixture. Bake at 350 degrees F for 1 hour, 15 minutes.