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Dec 28, 1998 02:46 PM

scalloped oysters

  • m

Will be grateful for recipes; I know the one from a

Thank you.

Martin Merowitz

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  1. Sorry I can't help you with scalloped oysters. I
    personally prefer my oysters on the half shell with
    lemon or malt vinegar but here's something different
    you might want to try...


    Vegetable oil
    12 large Louisiana oysters
    Freshly ground black pepper
    2 cups flour
    2 eggs
    2 tablespoons milk
    12 medium leaves of Bib lettuce, washed and patted dry
    4 ounces caviar, preferably Osetra
    1 teaspoon finely chopped fresh parsley leaves

    Pour the oil into a deep fryer or deep, heavy pot 1
    1/2-inches high and heat to 365 degrees F, using a
    deep-fry thermometer to gauge oil temperature. Do not
    let the oil smoke before frying. Using a paper
    towel, pat the oysters dry and season with salt and
    pepper. In a medium-sized mixing bowl, add flour
    and season with salt and pepper. In a separate mixing
    bowl, whisk the eggs and milk together and
    season with salt and pepper. Dredge the oysters in the
    flour, coating each oyster completely, shaking
    off any excess. Dip each oyster in the egg wash,
    letting excess drip off. Dredge oysters in flour a
    second time to coat completely.

    Place oysters in the hot oil and fry until golden
    brown, about 2 to 3 minutes. Remove from oil and drain
    on paper towels. Season with Essence. Arrange 3 lettuce
    leaves in the center of a plate and place 3
    oysters in the center of lettuce leaves. Place a
    teaspoonful of the caviar on top of the oysters,
    dividing it
    equally among the 4 portions. Fold the edges of the
    lettuce in, like an envelope, to secure oysters in the
    middle. Garnish with parsley.

    Yield: 4 servings

    1 Reply
    1. re: christina z
      martin merowitz



      Martin Merowitz

    2. Hi
      My Joy of Cooking circa 1931 has the following recipes listed for Scalloped Oysters:
      Scalloped Oysters
      Scalloped Oysters with Tomato Juice
      " " in Canned soup
      Oysters scalloped in Macaroni
      Oysters scalloped in spaghetti
      Scallop of Oyster and Canned Fish Flakes.

      If you are interested in greater detail about these fabulous sounding recipes, let me know which one and I'll post the recipe.
      E. Cornell

      12 Replies
      1. re: E. Cornell
        martin merowitz

        Please post recipe for scalloped oysters.
        Many thanks!

        Martin Merowitz

        1. re: E. Cornell

          "If you are interested in greater detail about these fabulous sounding recipes,
          let me know which one and I'll post the recipe"

          I hate to be a kill-joy, but please don't...posting of published recipes is a copyright violation.

          The Management

          1. re: Jim Leff

            Actually, unless I am grossly mistaken, recipes are
            not protected by copyright. The reasoning may be a
            bit convoluted, but recipes are considered to be
            useful techniques (which could ultimately be protected
            by patent, though the requirements are a lot more
            stringent) and not fixed expressions. Copyright
            protects the expression and not the idea, and recipes
            are considered by the law to be sufficiently
            utiliarian that their is not sufficient creativity and
            expression to supplement the mere idea and method.

            I think that during the hearings prior to the 1976
            copyright act, Julia Child argued for recipes to be
            protected, but to no avail.

            Thus, the situation is probably that while the text of
            a cookbook outside of recipes is protected, and the
            book as a whole is, the individual recipes are not.
            So post away (and fire away, all who disagree)!!

            1. re: Alan Divack

              Alan--that's contrary to my understanding...which might very well be inaccurate. But until I hear something conclusive from a lawyer specializing in copyright, I'd rather not add litigation to the load of expenses and aggravations related to maintaining this site.

              So please DON'T "fire away" with published recipes...or anything else from published sources on, folks!

              Happy Gnu Ear (delicious with hot sauce)

              The Management

              1. re: Jim Leff

                There's something delicious about debating copyright
                in a thread titled scalloped oysters.
                First, re the oysters, I did a web search and came up
                with 88 hits for "scalloped oysters recipe". Looked
                like some good recipes. No chowhound should have to
                strain to post anything but their own specialties on
                this site with that kind of easy resource available.
                Second, the intellectual property issues here are
                convoluted. Copyright or ownership claims are made in
                debatable situations. On the other hand, recipes are
                constantly misappropriated and used without
                attribution, often based on the flimsiest change of
                ingredient or wording. I agree with Jim that its
                probably too risky to permit posting of recipes
                published under a claim (valid or not) of copyright on
                this site. Even if a copyright lawyer opines, that
                opinion will not keep an aggrieved person from
                hassling or even suing Jim.

                Happy New Year to All!

                1. re: jen kalb


                  I think you have it right. It's so easy to find
                  recipes for just about anything (well, except for Gnu
                  Ears, perhaps)that there's probably no need to post
                  any but original recipes here.

                  My understanding of the copyright laws re: cookbooks
                  is this. The contents of a recipe are definitely not
                  subject to copyright protection. If a writer were to
                  revolutionize the cooking of roast chicken by adding
                  one cup of ketchup to the recipe, the writer could not
                  keep others from incorporating this magic ingredient
                  in their roast chicken recipes.

                  But as with all other copyrighted books, the
                  expression is copyrighted. So it is illegal to
                  reproduce verbatim recipes; if the expression of the
                  recipe is changed, it is legal (though ethically
                  questionable). There has been plenty of litigation
                  about this; the unfortunate cookbook writer has little

                  1. re: Dave Feldman

                    That's my understanding as well, Dave. That you can
                    paraphrase recipes with impunity, but word-for-word copying is verboten as it is for any
                    other copyrighted written material.

                    As for Jen's comment that people who give credit are being "punished", that's
                    not so. People's written work shouldn't be republished without permission
                    no matter what. It so happens that those who do so without
                    revealing the source are less likely to get "busted", but credit or not,
                    it's a wrong to the author (and a violation of the law).

                    1. re: Jim Leff

                      speaking of stealing recipes, I have it on excellent authority that
                      one of the year's most praised cookbooks contains nearly all
                      stolen recipes, and that the chefs who were ripped off
                      will never say a word, 'cuz the author is extremely powerful.

                      1. re: Jim Leff
                        martin merowitz

                        Thank you all, and happy New Year.

            2. re: Jim Leff


              How do all the "recipe swap" bulletin boards avoid
              ligitation? (Just wondering.)

              PS: Happy New Year.


              1. re: christina z

                Sadly, they probably escape precisely because they the
                participants post recipes without any source
                attribution at all, sometimes boldly passing them off
                as their own creations. Since there is very little
                that is actually new in the food world and most
                recipes really belong in the public domain, it will be
                the attribution to a source that will attract
                attention, not the recipe itself. You would think
                that crediting a source would reduce any offence, but
                it appears not.

            3. re: E. Cornell

              Could you please forward your recipe for scalloped oysters.
              I can across the site listing using

              Roger Tribby
              Midwest City, OK