Scalloped Oysters

Recipe from: Robb Walsh (Texas Eats * The New Lone Star Heritage Cookbook)

Texans love their Thanksgiving turkey served with oyster stuffing. This baked oyster dish is like an oyster stuffing without the turkey.

SERVES 2 0R 3
1 cup cracker crumbs
Y2 cup dried bread crumbs
1/2 cup unsalted butter, melted
1 pint shucked oysters, drained, with 4 tablespoons liquor reserved Salt and pepper
Several drops Tabasco sauce
Sherry, for seasoning (optional)
2 tablespoons milk or heavy cream  

Preheat che oven co a 350°F. Bueter an 8-inch square baking dish.

In a bowl, stir cogecher the cracker and bread crumbs, then stir in the butter. Puc one-third of the crumb mixture in the bottom of the prepared bak­ing dish. Arrange half of the oysters in a single layer on top and season chem with sale and pepper, a few drops of Tabasco, and a little sherry. Sprinkle evenly with 1 tablespoon of the milk and 2 tablespoons of the reserved oyster liquor. Cover with half of the remaining crumb mixture. Layer the remain­ing oysters on cop, then season with sale, pepper, Tabasco, and sherry as before. Sprinkle evenly with the remaining 1 tablespoon milk and 2 tablespoons liquor, then cover evenly with che remaining crumb mixture. (Do not make more than 2 layers or che oysters won't cook through.)

Bake for 20 to 30 minutes, until the mixture begins to bubble. Serve hot.