Scalloped Oysters

Another recipe from the Maritimes in Wartime, this dish is meant to stretch your small amount of oysters into a meal for a family, and it does so pretty darn well!

Ingredients

125 g egg noodles
3 tbsp butter
3 tbsp flour
1.5 cups milk
2 tbsp chopped parsley
1/4 tsp mace
salt and cayenne pepper
4 hardboiled eggs, sliced
12 oysters (I used frozen)
buttered breadcrumbs

Instructions

Preheat oven to 400F and butter baking dish. Cook the egg noodles in salted water for 6-8 minutes and then drain. 

Melt the butter in a saucepan. Add flour and cook for 1 minutes. Add the milk, stirring to remove lumps. Simmer while stirring, until thickened. Add parsley and seasonings and remove from head. 

Alternate layers of sauce with layers of noodles/oysters/eggs. (I just mixed them all together). Cover with breadcrumbs. Bake for 15 minutes. 

This was pretty easy to put together – noodles, white sauce, boiled eggs and raw oysters (yes, they cook fully in the 15 mins this dish bakes).

I fully drained the oysters. I think I might try saving the oyster juice once they thawed, and adding that to the dish. Currently, it’s not very oyster-y.

The verdict

I really like this dish! It was a nice casserole, and I liked the egg and oysters. Given that we are not currently living under wartime rationing, I’d probably double the oysters, leaving the rest of the recipe the same.

Also, do use the cayenne – it really goes surprisingly well with the oysters.