But epicureans and laymen alike are agreed on one point, and that is
the way to bake oysters so that they are worthy of a place on any
table. Put into a small lined stewpan a quarter of a pound of butter
and one teacupful of cream, stirring it well over a quick fire till
hot. Add a wineglass of sherry, a tablespoonful of anchovy sauce, and
a skimpy sprinkling of cayenne and grated lemon peel. Stir over the
fire till it bubbles once. Then pour half of the mixture into a baking
dish. Lay the oysters on it, besprinkle them with a scanty covering
of bread-crumbs and grated Parmesan cheese, with salt and pepper. Pour
the remainder of the cream over all and brown to a good color.
Once one gets in the way of baking oysters as herein prescribed, one's
recipe for scalloped oysters, no matter how true and tried, will be
lost sight of.