1 T butter, softened, plus 6 T homemade-type white bread,
butter, plus 1 T butter cut into pulverized in a blander or
¼-inch bits finely shredded with a fork.
1 c fine crumbs made from large 1 pint shucked oysters, drained and
unsalted soda crackers, pulverized with their liquor reserved
in a blender or placed between 2 1 tsp salt
pieces of wax paper and finely Freshly ground black pepper
crushed with a rolling pin 3 T heavy cream
½ c soft fresh crumbs made from 1 T dry sherry
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Preheat the oven to 450°. With a pastry brush, spread the tablespoon of
softened butter evenly over thenbottom andnsides of a shallow baking dish
about 8 inches in diameter and 2 inches deep.In a heavy 8- to 10-inch skillet, melt the 6 tablespoons of butter over moderate heat. When the foam begins to subside, add the cracker and bread crumbs and fry them lightly, stirring constantly with a spoon until they are a delicate golden color.
Place about 1/3 of the crumbs in the buttered baking dish and spread them out evenly with the back of a spoon. Scatter half the oysters over the crumbs, sprinkle with ½ teaspoon of salt and a few grindings of pepper and spoon 2 tablespoons of the oyster liquor and 2 tablespoons of the cream evenly over them. Scatter half the remaining crumbs on top, add the remaining oysters and sprinkle them with ½ teaspoon of salt and a few grindings of pepper. Spoon in 1 tablespoon of oyster liquor, the remaining tablespoon of cream and the sherry. Sprinkle the rest of the crumbs on top and dot with the butter bits.
Bake in the middle of the oven for 20 minutes, or until the liquid bubbles and the crust is brown. Serve at once, directly from the baking dish. Serves 4 to 6.
