Escalloped Oysters Finnelli (The Caterer)
Select a shallow au gratin dish; pour into it about two tablespoonfuls of melted butter and turn the dish, to spread the butter over the whole surface. Sprinkle lightly with crushed saltine crackers or oysterettes; upon the crumbs dispose a layer of carefully cleaned oysters; sprinkle with salt and paprika or other pepper and pour on three or four tablespoonfuls of rich cream; add crushed crackers, oysters, seasoning, one or two tablespoonfuls of butter, in little bits, then more cream. Finish with a thin layer of cracker crumbs and enough cream to moisten them. Let cook in a very hot oven about ten minutes or until the crumbs are straw color.
Terrine of Chicken and Ham, Cooling