Scalloped Oysters

Oysters simmered in their juice are layered with breadcrumbs and douced with clarified butter.

Strain the oyster liquor, rinse the oysters in it, then plump and beard them. Measure the liquor and add to it an equal quantity of rich white sauce; if this does not thicken it sufficiently add one teaspoonful of flour, rubbed into a small piece of butter, stir over the fire until pretty hot, stir until it boils and boil ten minutes, stirring occasionally. Put in the oysters and keep them nearly simmering for three minutes, then put them into their shells with a little of the sauce, put a layer of sifted breadcrumbs on them, pour over this a little clarified butter and brown them in the oven.