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Scalloped Oysters Cormier

Scalloped Oysters Cormier
6 votes, 4.67 avg. rating (91% score)
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Yield: Serves 6-8.

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.

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  • 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.
Updated Thursday, November 8th, 2007

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One Response to Scalloped Oysters Cormier

  1. Alma LaFrance December 25, 2013 at 8:53 am #

    Scalloped oysters is a Christmas tradition in our family and this is the recipe everyone asks for…
    I have been adding an extra pint of drained oysters .to satisfy the seafood lovers.

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